Pat the chicken thighs dry with paper towels to remove excess moisture.

Rub the chicken thighs with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika.

Heat a skillet over medium-high heat with a splash of olive oil until it shimmers but does not smoke.

Place the chicken thighs skin-side down in the hot skillet and cook undisturbed for 7-10 minutes until the skin is golden and crispy.

Flip the chicken thighs, reduce heat to medium, and cook for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C).

During the last few minutes of cooking, add fresh herbs to the skillet to infuse flavor.

Transfer the chicken thighs to a plate and let them rest for 5 minutes to redistribute juices.

Serve the chicken thighs hot with your choice of sides, such as roasted vegetables or a fresh salad.