Pat the chicken thighs completely dry with paper towels and season generously on all sides with salt and pepper.

Heat oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, sear the chicken for 3-4 minutes per side until a deep golden-brown crust forms. Do not overcrowd the pan; work in batches if necessary. Remove the chicken from the pan and set aside on a plate.

Reduce heat to medium. Add the chopped onion to the skillet and cook for about 5 minutes, stirring occasionally, until soft and translucent. Scrape up any browned bits from the bottom of the pan.

Add the minced garlic and ground turmeric. Stir constantly for 30-60 seconds until fragrant.

Pour in the chicken broth to deglaze the pan, scraping up any remaining flavorful bits. Let it bubble for a minute.

Pour in both cans of full-fat coconut milk and whisk until the sauce is smooth and uniform in color. Bring the sauce to a gentle simmer, but do not let it come to a rolling boil.

Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Reduce the heat to low, cover, and simmer gently for 15-20 minutes, or until the chicken is cooked through and incredibly tender.

Turn off the heat. Stir in the fresh lime juice and chopped cilantro. Taste the sauce and adjust seasoning with more salt, pepper, or lime juice if needed. Let it rest for a minute before serving.