If using salt: sprinkle the 2 teaspoons kosher salt evenly over the chicken thighs and refrigerate for 30 minutes to up to 24 hours; bring to room temperature before cooking if salted ahead.
Heat a large skillet over medium-high heat and add 2 tablespoons olive oil until shimmering.
Place the chicken thighs in the hot pan, searing the first side for 3–5 minutes without moving them, until golden brown.
Flip the thighs, squeeze the contents of the 2 chicken broth concentrate packets over the chicken, and sear the second side for another 3–5 minutes.
Reduce heat to low, cover the pan, and simmer gently for 15–20 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
Remove from heat and let rest a few minutes before serving; if you don't have a thermometer, cut a thigh to check that juices run clear.
