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Pat the chicken thighs dry with paper towels. In a small bowl, combine the salt, black pepper, cumin, and paprika, then rub the mixture evenly over all sides of the chicken.
Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 3 minutes, then transfer the chicken to a plate.
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