Prep the chicken: Trim off excess fat and skin. In a large non-stick skillet or pan, arrange the thighs. Pour in the water and sprinkle the salt evenly among the chicken. Add the bay leaf, thyme, and oregano. Bring to a boil over medium-high heat. Then, lower to medium, so it reaches a rapid simmer. Cover and cook for 20 minutes. Remove the lid and allow the liquid to evaporate and chicken to fully cook, about 6-8 minutes. 

Marinade: meanwhile using a molcajete prepare the marinade. First, grind the cumin seeds, black pepper, salt and oregano. Once completely broken down, incorporate the garlic cloves. Keep grinding until you have a chunky paste. If you don’t have a molcajete, use a food processor. Spoon the paste in with the oil and ground onion. Whisk until well combined. 

Brown the thighs: When the chicken is ready, turn off the heat and remove it from the pan. Brush half of the marinade over the skin side. Heat the same but now clean pan, over medium heat. Brown the skin side of the chicken first. Do it in batches if you need to. Bush the remaining half of the marinade over the other side of the thighs. Flip and brown the second side. Transfer onto a rack/plate and allow it to rest for 5 minutes. 

Serve with a delicious spaghetti pasta salad, and drizzle lime juice over it. Enjoy!