Set the sous vide to 155F (68C).
For the chicken, you can choose to remove the skin so the flavor penetrates better. If not it’s totally fine as well.
In a bowl, mix together the chicken thighs, lemon juice, garam masala, kashmiri chili powder, and salt. Rub the spice on both sides of the chicken. (Tip: wear gloves so your fingers don’t turn red!)
Place into a vacuum bag and sous vide for 1.5 - 2 hours.
Place finished chicken in an ice bath to cool down. Remove from bag.
Add the rest of the marinade on the chicken and coat it well.
You can either finish these on the grill or in the oven. Cook until a nice char forms. Serve with raw onions, cilantro and lemon.