Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup. Pat the chicken thighs dry with paper towels to ensure the skin gets extra crispy.

In a medium bowl, whisk together the piri-piri sauce, olive oil, smoked paprika, salt, and black pepper. Toss the chicken thighs in the marinade until they are thoroughly and evenly coated.

Arrange the marinated chicken thighs skin-side up on the prepared sheet pan, leaving space between each piece. Roast in the preheated oven for 30 to 35 minutes, or until the skin is caramelized and charred at the edges and the internal temperature reaches 165°F (74°C).

While the chicken is roasting, prepare the slaw by combining the shredded cabbage mix, mayonnaise, lime juice, and chopped cilantro in a large bowl. Stir well to coat the cabbage, then season with salt and pepper to taste and refrigerate until ready to serve.

Serve the hot, crispy piri-piri chicken alongside a generous portion of the chilled, creamy slaw to perfectly balance the spicy heat.