Stir smoked paprika, cayenne, dried thyme, dried oregano, garlic powder, onion powder, black pepper, and sea salt together in a small bowl to make the dry rub.

Place the bone-in chicken thighs in a resealable plastic bag. Add the dry rub and the avocado oil, seal the bag (press out excess air), and shake and massage the bag until all thighs are evenly coated.

Refrigerate the sealed bag for at least 15 minutes and up to 24 hours to marinate. If you don’t have time to marinate, proceed immediately to the next step.

Preheat the oven to 375°F. Transfer the seasoned thighs to a casserole or baking dish in a single layer, skin side up, leaving space between pieces.

Bake at 375°F for 40 minutes. Increase the oven temperature to 425°F and bake an additional 5–10 minutes, until the skin is as crisp as you like and the internal temperature of the largest thigh reaches 165°F. Insert a meat thermometer into the thickest part without touching bone to check.

Remove the chicken from the oven and let it rest 10–15 minutes before serving.