To begin, add the cilantro, olive oil, coconut aminos, garlic, lime zest, lime juice, salt and cumin into a large bowl and stir to combine. Pour about 2 tablespoons of the marinade into a separate bowl and set it aside for later. 

Now, trim the chicken thighs of any extra fat and transfer them into the large bowl of marinade. Toss the chicken to make sure its well coated with the marinade. Cover the bowl and let the chicken marinate for at least 2 hours.

Now, Heat a grill pan until it starts to smoke a little. Brush a little ghee onto the grill pan. If you are using an outdoor grill, heat it accordingly and move on to the next step.

Gently shake the chicken thighs to remove any access marinade and add the chicken to the grill pan/grill, skin side down. Cook the chicken thighs for 4-5 minutes per side or until the internal temperature of the chicken reaches 165˚F. Transfer the chicken to a serving dish to rest.

Drizzle the untouched, leftover marinade over the chicken and serve with lime wedges.