First, take the chicken thighs out of the refrigerator. Pat them dry with paper towels; this helps achieve a nice sear. Season generously with salt and freshly ground black pepper on both sides.

In a large skillet, add 2–3 tablespoons of extra virgin olive oil. Heat over medium-high heat until the oil shimmers. It’s crucial not to skip this step; a hot pan gives you that desired crispy exterior.

Carefully place the chicken thighs in the hot skillet. Be sure not to overcrowd them if your skillet is small. Let them cook undisturbed for about 5-7 minutes per side. You want that gorgeous golden hue to form. Resist the urge to flip them too soon!

Once both sides are beautifully seared, toss in the thinly sliced garlic. The garlic should start to sizzle immediately. Be careful, as burnt garlic can taste bitter!

Now, sprinkle the onion powder, ground cumin, ground coriander, smoked or sweet paprika, and ground turmeric over the chicken. Toss in the red pepper flakes if you’re feeling adventurous and like a bit of heat. Stir everything together and let the spices bloom for about a minute.

Pour in ½ cup of chicken broth and scrape up any brown bits stuck to the bottom of the pan. This enriches your sauce while adding flavor. Let it simmer for about 3-5 minutes until the sauce reduces slightly.

If you want a bright finish, squeeze in 1 tablespoon of fresh lemon juice just before taking the skillet off the heat. This elevates the dish and brings everything together!

Finally, garnish with chopped fresh parsley. Serve warm. Trust me, this dish is begging for a side of pasta salad or veggies.