Finely chop cilantro and set 1/3 aside for garnish at the end and add 2/3 to a shallow bowl. Then add crushed garlic, avocado oil, sea salt, pepper, and lime juice to the bowl as well and mix well.
Add chicken thighs to the marinade and turn around in it to cover well then let marinade on the kitchen counter for 15 minutes or cover and place in the fridge for up to 2 hours.
In the meantime, prepare your sides such as coconut rice and green beans.
Preheat a large pan over medium-low heat and once hot add the marinated chicken thighs to the pan to sear. Work in two batches in order not to crowd the pan. Sear for about 3-4 minutes on one side, then 3-4 minutes on the other and set aside.
Add the chicken broth to the remaining marinade into the shallow bowl then pour all the liquid into the pan to deglaze. Use a wooden spoon or rubber spatula to scrape off all the burnt bits and pieces and mix into the sauce.
Once the sauce has thickened a little return the chicken thighs to the pan and finish cooking for a just a few minutes until they reach an internal temperature of at least 165F.
Remove the pan from the heat and sprinkle fresh cilantro over the chicken and garnish with a few slices of lime and serve.