- Preheat the oven to 425F.
- Plat dry the chicken thighs and season them generously with salt and pepper on both sides.
- In a small bowl, combine paprika, cumin, garlic powder, and onion powder. Distribute the seasoning on both sides of the chicken thighs.
- Place a large cast-iron skillet over medium-high heat and warm up the pan. Once it’s hot, add the olive oil. Place the chicken thighs skin-side down and sear until the skin is golden and crispy, about 7 minutes, without moving them. This is a good time to cover with a splatter guard (screen) if you have one.
- After the skin has been browned, flip the chicken thighs over with kitchen tongs, and add the garlic pieces and cherry tomatoes to the pan.
- Transfer the skillet to the oven and finish cooking them, for 18 to 20 minutes until cooked through and an internal temperature of 175F.
To finish off on the stovetop:
Once you flip the chicken thighs, continue cooking for an additional 12 minutes. Once the chicken has reached an internal temperature of 175F, add the butter, garlic pieces, and cherry tomatoes to the pan. Bring the butter to a simmer and toast the garlic, for approximately 3 minutes.
Turn off the heat. Spoon the garlic butter sauce over the thighs to coat and serve.