Start by adding everything but the chicken, shallots, and paratha to a mixing bowl large enough to hold the chicken. Give this a good mix, then add in your chicken thighs. Massage the thighs into the mixture, covering all of the thighs in the marinade. Cover and place in the refrigerator, for 4 hours, or overnight (which I did).
The following day, or same for that matter, take the bowl out of the refrigerator, and set it on the counter, letting it come to room temperature.
Fire up your grill, or preheat your oven to 375 degrees, It’s up to you.
Place the chicken on the grill, and cook over indirect heat for about 20 minutes, then over direct heat to finish them off until the chicken is nice and tender and cooked through.
During that time, roast off your onions. There is something about those onions that pair perfectly with this chicken. Trust me.
Take the chicken off of the grill (or oven), and chop it up into thin, bite sized pieces. The goal is to shove this chicken boti into a warm paratha, or your favorite wrap, along with some onions, and dig in.