Wash and pat chicken dry. Season with salt & pepper.
In a large bowl, combine olive oil, lime juice, sriracha, onion slices and chicken thighs. Toss to coat, cover and refrigerate for at least an hour.
Preheat oven to 400 degrees.
Place the chicken in a large oven proof skillet and pour the onion/marinade mixture on top.
Bake for 25 minutes, then broil for another 5 minutes until the tops brown and start to crisp.
Remove from oven, garnish with cilantro.
Notes
*sriracha from the store is usually not paleo. I made my own for this recipe but would normally use store bought when not doing the paleo/Whole30 challenge.