Rinse the chicken thighs under cold water and pat them dry with paper towels.
In a large mixing bowl, combine the plain yogurt, lemon juice, vegetable oil, ginger paste, garlic paste, garam masala, ground coriander, ground cumin, turmeric powder, Kashmiri red chili powder, smoked paprika, salt, and black pepper. Mix well to form a smooth marinade.
Add the chicken thighs to the marinade and coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best flavor.
Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
Arrange the marinated chicken thighs on the wire rack, allowing excess marinade to drip off.
Bake the chicken in the preheated oven for 20-25 minutes, turning once halfway through, until the chicken is cooked through and slightly charred around the edges. The internal temperature should reach 165°F (74°C).
If desired, broil the chicken for 2-3 minutes at the end to achieve a more charred finish, watching carefully to prevent burning.
Remove the chicken from the oven and let it rest for 5 minutes.
Garnish with fresh cilantro leaves and serve with lemon wedges.