Season the chicken thighs evenly with salt and paprika and place in 1 large or 2 medium baking dishes (you don’t want to crowd them). In a bowl, combine the coconut milk, tandoori seasoning and lime juice and mix until creamy and well combined (may want whisk to make sure you get out clumps!)
Pour the marinade over the chicken and gently work it into the pieces with your hands to ensure it’s good and coated. Cover the baking dish and refrigerate for 20 minutes, or up to 8 hours.
When ready to cook, preheat oven to 400° F. Remove chicken from the refrigerator and bring to room temp before cooking, or about 30 minutes. Cook for 25-40 minutes or until done. Breasts will take longer to cook than thighs, check by piercing skin and making sure juices run clear.
We love this over brown, wild or cauliflower rice!