Pat the chicken thighs dry
Season both sides with salt, pepper, and any desired spices
Heat a skillet over medium to medium-high heat
Add a small amount of oil to the pan
Place the chicken thighs skin-side down if using skin-on thighs
Cook without moving until the skin is browned and crisp
Flip the thighs
Reduce the heat to medium-low
Cook until the internal temperature reaches 165°F
Spoon out excess fat if needed during cooking
Rest the chicken for a few minutes before serving