Trim off the extra fat from the chicken thighs and cut each thigh into half width-wise. In a bowl or large ziplock bag, combine olive oil, salt, black pepper, spices, and lemon juice. Add chicken and toss to coat with the marinade. Refrigerate for 15 minutes to 2 hours.
Cook One of Three Ways:
Oven Broiler
Place the chicken thighs on an aluminum-lined baking sheet. Turn on the oven on BROIL mode. Broil chicken for 8 minutes on the first side. Flip the chicken and broil for 5-6 minutes on the other side, or until the chicken cooks through to an internal temperature of 165°F.
Air Fryer
Preheat the air fryer to 360°F. Place chicken in the fryer basket in a single layer. Cook for 8 minutes. Flip the chicken and cook for another 5-6 minutes, or until the chicken cooks through.
Stovetop
Heat a grill pan or skillet on medium-high for about a minute. Place the chicken and cook for 5-6 minutes on the first side. Flip and cook for another 5-6 minutes.
Notes
Chicken Thighs: Trim off the excess fat to allow for an even crisp exterior.
Chicken Breast: If using chicken breast, slice it in half in thickness and follow the same cooking time.
Marinate: Allow the chicken to marinate for at least 15 minutes in the refrigerator. It comes out extra moist and juicy. You can marinate it for up to 2 hours if you have the time.
Check temperature: Since cooking times vary, make sure to cook the chicken until the internal temperature reaches 165°F.
Rest: Allow the chicken to rest for 5-10 minutes before slicing so that the juices can redistribute.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.