Preheat the oven: Set to 425°F (220°C). Place a wire rack on a sheet pan and lightly spray it to prevent sticking. The rack helps keep the skin crisp all around.

Pat dry: Blot the chicken thighs very dry with paper towels. This is key. Damp skin won’t crisp.

Season: In a small bowl, mix 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon onion powder, and 1/2 teaspoon dried thyme. Sprinkle evenly on both sides. Add a light zesting of lemon over the skin if you like brightness.

Heat the skillet: Set a large oven-safe skillet (cast iron works best) over medium-high heat. Add 2 tablespoons avocado oil and let it get hot until shimmering.

Sear skin-side down: Place thighs skin-side down in the pan. Don’t crowd; work in batches if needed. Press lightly with a spatula for the first 30 seconds so the skin makes full contact.

Render and crisp: Cook without moving for 7–9 minutes, adjusting heat to medium as needed. You want deep golden-brown skin and rendered fat in the pan, not burning.

Flip and baste (optional): Flip the thighs. Add 1 tablespoon butter and a squeeze of lemon to the pan, then spoon the melted goodness over the meat for extra flavor.

Oven finish: Transfer the thighs to the prepared rack, skin-side up. Roast 12–18 minutes, depending on size, until the internal temperature reaches 175–190°F. Thighs are forgiving and actually become more tender above 175°F.

Rest: Let the chicken rest 5–7 minutes. This keeps the juices where they belong.

Serve: Shower with chopped parsley or chives. Add lemon wedges on the side for a fresh hit right before you eat.