Mix the spice blend using all of the ingredients listed (except for the olive oil, chicken, salt, and pepper).

Start to de-bone the chicken thighs. Using kitchen shears, cut a direct line above the bone going through the thigh.

Using the scissors, cut around the bone until you can lift it out of the chicken. Make sure to get as close to the bone as possible – you don’t want too much wasted meat.

Cut around the end that is still attached and remove the bone from the chicken. Repeat for all the chicken thighs. Cut off the excess skin as needed.

Lay the chicken skin-side down on top of paper towels. Season with salt and pepper, then with your seasonings mix. Liberally coat the chicken meat.

Using a meat hammer, lightly pound the chicken to get a consistent width. You want this to cook evenly.

Flip the chicken over so that the skin is now facing up. Coat with salt and pepper, then cut each thigh in half.

Heat olive oil in a cast iron skillet over medium-high heat on the stove.

Once the pan is hot, add chicken thighs skin-side down into the pan. Let this cook for 8-10 minutes. Do this in two batches.

Cover your pan with a grease catcher screen to keep the excess grease from going everywhere.

After 8-10 minutes, flip the chicken over and cook on the other side for 2-4 minutes.

Optional: Wilt some spinach down in the remaining chicken fat and serve with lemon to squeeze lightly over the chicken thighs.