Preheat oven to 400 degrees F.

Using your fingers, work the brown sugar, about 1 teaspoon per thigh, onto both sides of the chicken. Season with oregano, basil, paprika, salt and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.

Melt remaining 2 tablespoons butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, lime juice and cilantro.

Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Return chicken to the skillet.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.

Serve immediately.