Stir all of the spices together in a small bowl to create the dry rub.

Place the raw chicken thighs in a zip lock bag, along with the seasoning blend and the avocado oil. Seal the bag and thoroughly shake everything until all of the chicken is coated in the seasoning mixture.

For the best results, allow the chicken to marinate in the refrigerator for at least 15 minutes, up to 24 hours; however, if you don’t have time to marinate, you can immediately bake the chicken.

Preheat the oven to 375 degrees Fahrenheit and transfer the seasoned chicken thighs to a casserole dish, skin side up.

Bake for 40 minutes at 375, then increase the oven temperature to 425 degrees F and bake for another 5 to 10 minutes, or until the skin reaches your desired level of crisp. The chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit. To check the temperature, insert a meat thermometer into the thickest part of the largest thigh to get an accurate read.

Remove the chicken from the oven and allow it to rest for 10 to 15 minutes before serving it with your favorite side dishes.