Rinse the chicken thighs under cold water and pat dry with paper towels.
In a large bowl, combine the plain yogurt, lemon juice, vegetable oil, ground cumin, ground coriander, ground turmeric, garam masala, chili powder, smoked paprika, salt, minced garlic, grated ginger, and ground black pepper. Mix well to form a smooth marinade.
Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor.
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Remove the chicken from the marinade, allowing excess to drip off, and arrange the pieces on the wire rack.
Bake the chicken in the preheated oven for 20-25 minutes, turning once halfway through, until the chicken is cooked through and slightly charred at the edges. The internal temperature should reach 165°F (74°C).
If desired, broil the chicken for an additional 2-3 minutes to achieve a more charred finish.
Remove the chicken from the oven and let it rest for 5 minutes.
Garnish with fresh cilantro leaves before serving.