Preheat oven to 160 degrees C fan forced - 180 for normal ovens. In a bowl combine the sweet chilli sauce and plum sauce.
Cut the limes in half and then cut two slices of lime and then halve those.
Put half a slice of lime under the skin of each chicken thigh, you should be able to slide it in from the edge. Juice the rest of the lime.
Coat the thighs with the chilli/plum sauce mixture.
Place the chicken thighs on a cake rack or similar in a baking tray. (You want to allow the juices to drain).
Pour the wine into the botton of the tray, making sure not to cover chicken (the chicken has to be crispy). Add the garlic, the lime juice and any sauce that dripped off the thighs when you were coasting them. Sprinkle the chicken with coriander leaves and black pepper.
Bake in preheated oven for about 30-40mins- or till the juices run clear.
When cooked, use the juices in the tray to make chicken gravy with the gravy powder - add a little water if you need.