Pat the chicken thighs dry with paper towels. This helps the skin get crispy.

Season both sides with salt, pepper, and paprika. Rub it in with your hands.

Heat olive oil in a large skillet over medium heat for 2 minutes.

Place the chicken skin-side down in the pan. Cook for 7–8 minutes without moving it.

Flip the chicken and cook another 7–8 minutes, until the inside reaches 165°F.

Add butter and minced garlic to the pan.

Spoon the melted garlic butter over the chicken for 2–3 minutes.