Step 1

Season 8 boneless, skinless chicken thighs all over with 2 teaspoons kosher salt and 1/2 teaspoon black pepper. Place in a large nonstick skillet over medium-high heat and add 1/4 cup water. Cover and cook until some chicken fat has rendered and thighs are opaque and mostly cooked through, about 7 minutes.

Step 2

Flip the chicken and reduce the heat to medium. Cover and continue to cook until chicken is fully cooked through and tender, about 10 minutes more. Meanwhile, place 2 tablespoons olive oil, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/4 teaspoon chili powder, and 1/4 teaspoon paprika in a small bowl and stir to combine.

Step 3

Pour off the excess liquid in the skillet into a small heatproof bowl but keep the chicken in the pan. Spoon the spice mixture onto the chicken and flip the chicken to coat. Add 2 tablespoons of the reserved liquid and simmer, stirring often, until the spices are fragrant and the liquid has come together to form a cohesive sauce, 3 to 4 minutes. Serve with lime wedges and fresh cilantro leaves if desired.