MARINADE: Place chicken thighs in a large zip-top bag (or two if they are larger) and set aside. In a medium bowl, combine the coconut milk, garlic powder, chili powder, lemon juice, oil, and ginger and whisk to combine. Pour the marinade over the chicken (put half in each bag if you use 2 bags). Refrigerate for 2-8 hours.
PREPARE: Preheat the oven to 425˚ Fahrenheit and arrange the oven rack so that it is around 6-inches from the top of the oven. Cover a baking sheet with foil and place a wire cooling rack inside.
COOK THE CHICKEN: Arrange the chicken thighs over the wire rack, skin side down so that the sides are not touching. Cook for 15 minutes. Flip the chicken over to skin-side up and sprinkle generously with salt and pepper. Cook for an additional 20-30 minutes or until the top is golden and crispy.
If you are not worried about dairy, you can substitute full fat plain greek yogurt for the coconut milk
read the post for tips on serving, freezing, and reheating leftovers!