Prior to cooking, make sure you have boneless and skinless thighs, as those are the best.
Lay them out in such a way that they are flat. If it means cutting something, do so, don't worry about it.
Trim off excess fat.
Season the thighs how you want. I seasoned them with salt, pepper, turmeric, cumin and hot peppers.
In a pan on medium-high heat, put in a little olive oil.
Add the chicken thighs, smooth side up. Fry them for 6 minutes.
Afterwards, flip them and cover with a lid. Fry for 4 minutes, uncover the lid, add a little butter, and cover for 2 more minutes.
If you have oil and seasoning left in the pan, cook a little spaghetti and put it in the pan, so that it takes in the oil and flavour.
Enjoy!