In a small bowl, combine garlic, cumin, oregano, salt, pepper, and 1 tablespoons lime juice.
Rub this mixtrue all over the chicken and place the chicken parts in an ovenproof skillet.
In a small bowl, combine the remaining 1 tablespoons lime juice, chicken stock, and the vinegar and pour over the chicken. Bring to a boil over medium high heat.
Remove from the heat and cover the skillet with foil and place in the oven for 30 minutes or until done (thermometer registers 180 degrees F.).
Remove the chicken and keep warm. Place the skillet on the burner again and over medium hight heat, bring the liquid to a boil. Cook until reduced to a 1/4 cup, about 3 minutes. Spoon sauce over chicken and sprinkle with cilantro. Serve with lime wedges.