Rinse the chicken thighs under cold water and pat them dry with paper towels.
In a large mixing bowl, combine the yogurt, lemon juice, vegetable oil, ginger paste, garlic paste, ground cumin, ground coriander, paprika, ground turmeric, garam masala, chili powder, salt, and ground 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, to allow the flavors to develop.
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 30 to 35 minutes, turning once halfway through, until the chicken is cooked through and has a slightly charred appearance.
If desired, broil the chicken for an additional 2 to 3 minutes to achieve a more pronounced char and smoky flavor, watching carefully to avoid burning.
Remove the chicken from the oven and let it rest for 5 minutes.
Garnish with fresh cilantro leaves and serve with lemon wedges.