Start by cleaning the boneless skinless chicken thighs under cold water. Pat them dry thoroughly with paper towels; this helps achieve a crispy exterior when cooking. Season both sides generously with kosher salt and freshly ground black pepper.

In a large frying pan, pour in enough vegetable oil to cover the bottom, about 2 tablespoons. Heat the oil over medium-high heat until it shimmers.

Gently place the seasoned chicken thighs in the hot oil, making sure not to crowd the pan. Let them sear without moving them for 5-6 minutes, until the bottom is golden brown.

Using tongs, carefully flip the chicken thighs over. Cook for an additional 5 minutes, keeping an eye on the internal temperature, which should reach 165-170°F for safe consumption.

Once cooked, remove the chicken thighs from the pan and let them rest on a cutting board for about 5 minutes. Serve hot for the best texture.