Add all the spices to a large bowl. Add the chicken thighs and mix round with a wooden spoon until they are evenly covered in spice mix.
Zest the lemon or lime into the bowl. Then cut in half and squeeze the juice of both halves in too. Add 1 tbsp olive oil, season with salt and pepper, then mix around again to cover the chicken.
Leave the chicken to marinate for 20 minutes or so.
Heat a griddle pan on a medium heat. You don't need any oil as there is oil in the marinade. Place the chicken thighs skin side down on the griddle and leave to cook for 20 minutes.
After 20 minutes, flip the thighs over and cook for another 10 minutes. After this, you can flip them back over for another 2 minutes if you like, to get the skin extra crispy.
Serve with special rice and greek yoghurt.