1 1/2 Tbsp ground cumin
1 1/2 tsp curry powder
1 1/2 tsp kosher salt
1 tsp garlic powder
1/2 tsp ground ginger
1/4 tsp cayenne (We used Peri Peri.)
2 Tbsp vegetable oil
3 Tbsp red wine vinegar
1/2 cup non-fat plain Greek yogurt
2 1/2 pounds boneless, skinless chicken thighs (trim excess fat)
3 Tbsp chopped cilantro
Mix the cumin, curry powder, salt, garlic powder, ginger, and cayenne in a medium bowl. Heat the oil in an 8-inch skillet over low heat. Stir the spices into the oil and heat until they bubble and become fragrant, 30-60 seconds. Return the spice blend to the bowl and stir in the vinegar and then the yogurt. Add the chicken thighs and toss to coat evenly. Let sit 10 minutes or cover and marinate in the refrigerator for up to 12 hours.
Grill on medium high for until one side has dark grill marks, 5 to 8 minutes on one side (depending upon the size of the thighs). Turn and continue to grill until well marked on the other side (5 to 8 minutes, depending upon the size). Move the thighs to a platter and allow to rest for 5 minutes. Sprinkle with chopped cilantro before serving.