Using a sharp knife, make 2 to 3 deep diagonal slits in each piece of chicken down to the bone. This allows the marinade to penetrate deeply and helps the chicken cook evenly.

In a large bowl, toss the scored chicken with the fresh lemon juice and kosher salt. Let it rest for 15 minutes for the first marination, which helps tenderize the meat.

In a separate medium bowl, whisk together the yogurt, ginger-garlic paste, vegetable oil, Kashmiri chili powder, garam masala, ground coriander, turmeric, and cumin until smooth and vibrant red.

Pour the spiced yogurt mixture over the chicken, massaging it thoroughly into the meat and making sure to push it inside the slits. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight for the best flavor.

When ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire roasting rack over it, lightly greasing the rack with cooking spray to prevent sticking.

Arrange the marinated chicken pieces on the wire rack, leaving a little space between each piece for air circulation. Discard any excess marinade left in the bowl.

Bake in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.

Turn the oven to broil on high and cook the chicken for an additional 3 to 5 minutes, watching closely, until the edges are beautifully charred and smoky. Serve hot with warm naan, fresh cilantro, and a squeeze of lime.