Pat the chicken thighs dry with paper towels. In a small bowl, whisk together onion powder, cumin, coriander, paprika, turmeric, salt, and pepper. Season both sides of the chicken thighs with the seasoning mix.

Heat a large skillet over medium-high heat. Add the olive oil and carefully place the chicken thighs, presentation-side down into the hot pan, making sure not to overcrowd them.

Cook the chicken thighs for 7 minutes without touching until they develop a golden brown crust. Flip the chicken to the other side and continue to cook until they reach an internal temperature of 165°F, 8-10 more minutes.

Lower the heat to medium-low, add garlic and cook for 1 minute, until garlic is golden and fragrant. Pour chicken broth to deglaze the bottom and sides of the pan with the crispy browned bits until they’re no longer sticking to the pan.

Remove the chicken from the pan and let them rest for a few minutes before slicing or serving. Spoon the pan sauce over the chicken. Garnish with fresh chopped parsley and serve immediately.