• 4 boneless, skinless chicken thighs (you can use chicken breasts if preferred)
• 1 cup coconut milk (full-fat for richness; canned is best)
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 tablespoon lime zest
• 2 cloves garlic, minced
• 1–2 red chilies, finely chopped (adjust to your heat preference)
• 1 tablespoon honey or maple syrup (for a hint of sweetness)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil or avocado oil (for grilling)
• Fresh cilantro or parsley for garnish (optional)

Substitution Tips: If you don’t have fresh chilies, you can use ½ teaspoon red pepper flakes. For a dairy-free version, coconut milk is already perfect, but feel free to swap coconut milk with almond milk for a lighter marinade, though it may reduce creaminess.