Pat the chicken thighs dry with paper towels—this is crucial for getting a good sear and crispy skin. In a small bowl, combine salt, black pepper, paprika, and garlic powder. Generously season both sides of the chicken thighs with this spice mixture, making sure to get some under the skin for maximum flavor. Let the seasoned chicken sit at room temperature for about 5 minutes while you prepare the pan.

Heat the vegetable oil in a large skillet over medium-high heat until it shimmers—about 2 minutes. Carefully place the seasoned chicken thighs skin-side down in the hot pan and let them cook undisturbed for 5-6 minutes until the skin turns golden brown and crispy. I love the sound of that sizzle—it tells you the skin is rendering properly. Flip the thighs, reduce heat to medium, and continue cooking for another 5-7 minutes until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part. The skin-on thighs stay incredibly moist this way, even with the longer cooking time.

Remove the cooked chicken thighs from the pan and set on a clean plate. Pour the bang bang sauce directly into the same skillet and warm it over low heat for 1-2 minutes, stirring gently to incorporate any flavorful browned bits from the bottom of the pan. Return the chicken thighs to the pan and turn them a few times to coat them thoroughly in the sauce. I find coating both sides of the meat and skin gives you the best texture—the sauce adheres beautifully to the crispy skin. Transfer to a serving platter and garnish generously with sliced green onions.