Preheat the oven to 170 degrees. Cover a large baking dish with parchment.
Finely chop the cilantro and peeled garlic. Grate suluguni on a coarse grater, mix with coriander, garlic and starch, pepper.
Make a deep incision-pocket on each thigh, retreating from the skin by about 1 cm, without cutting through.
Fill this pocket with a mixture of suluguni with cilantro, pierce with a toothpick. Lay out the chicken thighs in the shape of the skin up. Try to arrange them so that the edge, pricked with a toothpick, is raised and the filling does not leak out.
Mix the adjika with butter, lubricate the chicken thighs with this mixture.
Cover the mold with foil. Put in the oven for 30 minutes. I usually raise the temperature in my oven a little to about 190-200.
After 30 minutes, remove the foil and bake the thighs until golden brown, another 15 minutes.
Serve hot. It happens that you do not find suluguni in your refrigerator, then I take mozzarella, respectively, the filling needs a little salt.