In a medium-sized bowl, mix 2 tablespoons of olive oil with the lime juice, chopped cilantro, garlic, cumin, and red pepper flakes.
Add the chicken thighs, mix them with the marinade, cover with plastic wrap, and refrigerate for 30 mins to 2 hours.
Preheat the oven to 425F. Using a cast iron or oven-safe skillet, heat the remaining 2 tablespoons of oil and brown the chicken pieces, skin side down, until the skin is brown and crispy, about 5-6 mins. Flip and cook on the other side for 2 minutes. Add the remainig marinade to the skillet. Season with salt and white pepper, and bake for 10 to 12 minutes.