Combine the mojo marinade ingredients: orange juice, lime zest, lime juice, avocado or olive oil, maple syrup, minced garlic, onion powder, ground ginger (if using), ground cumin, sea salt, and black pepper in a blender or food processor.
Blend until smooth and well combined.
Place the raw chicken thighs into a large zip-top bag and pour the marinade over them. Seal the bag and move it around so all pieces are coated.
Refrigerate the bag for at least 1 hour and up to 24 hours.
When ready to bake, preheat the oven to 425°F (220°C).
Transfer the marinated thighs and any remaining marinade to a baking dish, arranging the thighs in a single layer without overlapping.
Bake on the center rack for 20 minutes, or until the internal temperature reaches 165°F (74°C) when checked in the thickest part of the largest thigh.
For a caramelized finish, spoon the pan juices over the thighs, then broil on high for 5 to 8 minutes until golden and crisp.
Let the chicken rest at least 10 minutes before serving.
Serve with your choice of sides such as steamed rice, black beans, avocado, fresh tomatoes, or fried plantains.
