Preheat oven to 375 degrees.
Mix spices in a bowl.
Use paper towels to pat the thighs dry.
With the seasoning mix, rub each thigh back and front as well as under the skin.
Set the thighs aside at room temperature for 15 minutes.
Pour 1-2 tbsp of olive oil in a cast iron skillet to heat.
Add the thighs to the skillet browning on both sides.
Remove the thighs from the skillet and set aside briefly.
Next lower the heat while slowly adding white wine.
Cook to reduce the wine. Add the broth.
Bring the liquid to a simmer next add the lime juice and garlic.
Return the chicken to the skillet; adding the cilantro.
Increase temp to a high-simmer for about 5 minutes or so.
Cover the skillet and put in a 375 degree oven for 45 minutes.
Uncover for 5-10 minutes to crisp chicken.
Take out of the oven and allow to sit for 5 minutes before serving.
Add cilantro and lemon to garnish the chicken.