Gather all your ingredients; chop the chicken thighs into bite-sized pieces, dice the onion, and chop the chili peppers and herbs for a smooth workflow.
Heat the large heavy-bottomed pot over medium-high heat, then add the oil and let it shimmer.
Add the diced onions and minced garlic to the pot, sautéing until fragrant and translucent, about 3 minutes. You should notice a sweet aroma and the onions turning soft.
Toss in the chopped chicken pieces and cook until browned on all sides, about 5-7 minutes. They will release juices and develop a light golden color.
Add the chopped chili peppers, stirring to combine, and cook for another minute until they soften slightly and release their smoky aroma.
Pour in the broth or stock, then stir in paprika, cumin, and cayenne pepper, mixing well to distribute the spices evenly.
Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cover and cook for about 20 minutes, allowing the flavors to meld and the chicken to become tender.
Uncover the pot, taste the broth, and adjust seasoning if needed. Squeeze in the fresh lime juice, stirring to brighten the flavors.
Chop the fresh herbs and stir them into the soup, letting the vibrant green add freshness and color.
Serve the hot soup in bowls, garnished with extra lime wedges and herbs if desired. The soup should be steaming, with tender chicken, smoky chili, and a lively, spicy broth.
