Heat the olive oil in a large skillet over medium-high heat.

Add the diced onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute until fragrant.

Add the chicken thighs to the skillet and cook until browned on both sides, about 5-7 minutes.

Sprinkle the ground cumin, smoked paprika, salt, and black pepper over the chicken, mixing well.

Add the diced green chilies and chicken broth to the skillet, stirring to combine.

Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 25-30 minutes, or until the chicken is fully cooked and tender.

Remove from heat, stir in the chopped cilantro and lime juice.

Serve warm, garnished with additional cilantro if desired.