Mix all of the dry rub ingredients together. Coat all sides of each chicken thigh with the dry rub and set aside for about 10 minutes.
Heat the skillet over medium heat until thoroughly heated.
Add the olive oil to the pan and then the chicken thighs. Your chicken should sizzle when it hits the pan if it is hot enough - if not you will want to add another couple minutes to the cook time.
Cook for 7 minutes, flip and cook another 7 minutes. Remove from pan and set aside covered with foil.
Add the butter, minced garlic, minced onion and pepper flakes. Cook stirring often for about 2 minutes. Add in the parmesan cheese and stir well.
Return the chicken to the pan and cook for about 2 minutes before flipping and cook for another 2 minutes. Chicken should be 165 when it is cooked through.
Scrape the crunchies off the bottom of the pan and serve on top of the chicken thighs.
Nutritional values and serving sizes are estimated.For heating the pan, there are many factors for how long it takes. Electric stoves take longer then gas stoves to heat and different pans heat differently too. All pans will take longer to heat on an electric stove, but cast iron takes a little bit longer then non stick or stainless steel.Making the crunchies is a process that is sure to stick to the bottom of most pans. This is why we highly recommend cast iron for this, they will scrape right off the bottom with a spoon and it should clean easy.Due to pan frying with oil, we recommend using a splatter shield to help prevent burns (and messes on the stove!)