In a medium bowl, whisk together fresh lime juice, orange juice, olive oil, minced garlic, smoked paprika, ground cumin, chili powder, dried oregano, salt, and pepper.

Place chicken thighs in a resealable plastic bag. Pour the marinade over the chicken and refrigerate for at least 2 hours or overnight.

Preheat your grill to medium-high heat (around 400°F or 200°C). Clean and oil the grill grates.

Remove the chicken from the marinade and grill for 5-7 minutes on each side, until the internal temperature reaches 165°F (75°C).

After grilling, let the chicken rest for about 5 minutes to allow the juices to redistribute.

Slice the chicken or serve it whole, garnishing with chopped cilantro and lime wedges.