Pan-Roasted, Shwarma-Spiced Chicken Thighs - Whole30, Paleo

1 Preheat oven to 375F.
2 Pat chicken dry and season both sides with shwarma spice (recipe here)
3 Preheat a stainless-steel or cast-iron skillet over medium-high heat for at least 5 minutes. Add oil and let heat 60 seconds. Carefully lay chicken in hot oil skin-side down and cook 5-6 minutes or until golden brown.
4 Flip chicken and transfer to oven. Cook 10-12 minutes or until internal temperature of chicken registers 165F on a digital meat thermometer.
5 Serve with chopped salad, tahini and harissa.