1-First, gather your ingredients and preheat the oven to 400°F (200°C) as outlined in the recipe. This preparation sets the stage for a smooth cooking process.

2-Next, pat the 2 pounds of boneless skinless chicken thighs dry with paper towels and place them in a large bowl. Add the 2 tablespoons of olive oil and the spices including 1 teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon ground cumin, and ¼ teaspoon cayenne pepper then use your hands to coat the pieces thoroughly.

3-Arrange the seasoned chicken in a single layer on a rimmed baking dish, like a 9×13-inch one, and brush on any leftover oil and spice mixture. Bake uncovered for about 30 minutes or until the internal temperature hits at least 165°F (74°C) and the juices run clear. For even better tenderness, remove the chicken at 170-175°F (77-79°C), cover loosely, and let it rest for 5 minutes to reach 175-180°F (79-82°C) through carryover cooking.

4-Finally, turn the chicken briefly in the pan juices for extra flavor before plating. This step ensures every bite is as moist as possible. The total time is just 40 minutes, with 10 minutes of prep and 30 minutes of bake time, making it ideal for busy schedules.