Mix the spice rub. In a small bowl, combine salt, cumin, chili powder, smoked paprika, black pepper, garlic powder, onion powder, cayenne (if using), and the zest of one lime.

Season the chicken. Pat the chicken thighs dry. Rub with 1 tablespoon olive oil, then coat evenly with the spice mixture. Let sit at room temperature for 10–15 minutes while you prep the salsa.

Make the avocado salsa. In a medium bowl, gently combine the diced avocados, tomatoes, red onion, jalapeño, cilantro, and garlic. Add the juice of 1–2 limes, a drizzle of olive oil (about 1 teaspoon), and a pinch of salt. Fold gently so the avocados keep their shape. Taste and adjust lime and salt.

Cook the chicken (stovetop). Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the chicken thighs, skin side down if using skin-on. Cook 5–7 minutes until deeply browned, then flip and cook another 5–7 minutes, until cooked through (165°F internal). Reduce heat if spices start to scorch.

Or cook in the oven. Heat oven to 425°F. Place seasoned thighs on a lined baking sheet or in a cast-iron skillet. Roast 20–30 minutes, depending on size, until 165°F and the juices run clear. For extra color, broil the last 1–2 minutes.

Rest the chicken. Transfer to a plate and rest 5 minutes so the juices settle.

Serve. Spoon the avocado salsa over the warm chicken. Add extra lime wedges on the side. Serve with rice, beans, tortillas, or a simple salad.