Juice both limes. Chop cilantro.
In a large mixing bowl, whisk together the canola oil, juice from 2 limes, brown sugar, minced garlic, chili powder and cilantro. Add a little salt and pepper and then whisk the marinade. Add the chicken thighs and coat them in the marinade. Put in the fridge and marinate for at least 30 minutes.*
Cook rice, as directed.
Preheat oven to 375 F.
Over high heat, brown both sides of the chicken thighs with the marinade in an oven-proof skillet or castiron skillet. Once browned, place the skillet into the oven and bake for 25 minutes, or until chicken is cooked through.
Carefully remove hot skillet from oven and then sliced the chicken.
Serve Cilantro Lime Chicken with rice and veggies.