Bring the chicken thighs to room temperature for at least 20 minutes and pat them dry with paper towels. Drizzle them with a lug of olive oil and generously season them all over with the sea salt, black pepper and paprika.
Heat up a medium skillet over low flame and add a lug of oil. Add the sliced onions with a pinch of sea salt and saute until they start to caramelize all over, about 25 minutes.
Meanwhile heat up a seasoned cast iron skillet over medium flame and brown the chicken tights until golden brown on both sides. Work in batches making sure not to overcrowd the pan, then transfer them to a plate and keep warm.
Deglaze the pan with the white wine making sure to scrape all the brown bits from the bottom with a spatula or wooden spoon. Transfer the onions to the pan with the wine, add the bay leaf and transfer the browned chicken on top. Cover with a tight lid and simmer gently on low flame for 45 minutes.
After 45 minutes move the lid half way to the side and cook the chicken partially covered for another 15 minutes or until the sauce is reduced to your liking and the chicken falls apart tenderly when stabbed with a fork.
Remove chicken from flame and add the cold butter on top. Cover with the lid and allow the butter to melt into the chicken and sauce to create a smooth silky gravy. Squeeze half the lime all over the top and sprinkle with the cilantro leaves over the top. Serve hot with the extra limes on the side, next to potatoes or some crusty bread to soak up all that gravy.