In a large mixing bowl, combine tomato paste, olive oil, minced garlic, paprika, cumin, chili flakes, oregano, lemon juice, salt, and black pepper. Whisk until smooth.

Pat the chicken thighs dry and coat generously with the marinade, ensuring it's under the skin. Place in a dish or resealable bag.

Cover and refrigerate for at least 2 hours or preferably overnight to allow the flavors to penetrate the meat.

Preheat your oven to 200°C or grill to medium-high heat. Prepare a lined baking sheet or clean the grill.

Arrange chicken thighs skin-side up on the baking sheet, spacing them out. Bake for 30-35 minutes or grill for 6-7 minutes per side until crispy and cooked through.

Remove from heat and let them rest for 5 minutes before serving. Garnish with fresh herbs and a squeeze of lemon juice.