In a large zip-top bag, mix 1 large minced garlic clove, 1 tablespoon of ground coriander, 1 tablespoon of ground cumin, 1 tablespoon of ground cardamom, 1 teaspoon of cayenne pepper, and 2 teaspoons of smoked paprika.
Add 2 teaspoons of salt, 2 tablespoons of lemon juice, 3 tablespoons of olive oil, and black pepper. Add 1kg of boneless, skinless chicken thighs, massage to coat and refrigerate for 24 hours, or at least 3 hours.
Heat a lightly oiled skillet over medium-high heat. Cook the chicken in batches for 4-5 minutes, until charred, then turn and cook for 3-4 minutes, until cooked through. Rest briefly, then slice.
