1With a meat mallet; pound out chicken thighs so that all are about the same thickness - helps them broil evenly. All were roughly 3/4 inch thick.
Place in a bowl, set aside.
2In a small bowl; mix the spices well.
Sprinkle spice over chicken and toss to coat evenly. I then let sit for about 45 minutes, for flavor to blend.
3When done marinating, turn on your broiler and place your oven rack 2 notches from the top.
I used my non stick broiler pan, if you don't have one...line a baking sheet with foil.
Sprinkle thighs with olive oil and toss to coat.
Place thighs top side up to start. Broil for about 10 minutes; making sure not to burn. ( if cooking too fast, lower the rack another notch) I check them when there is about 2 minutes left. Then, flip to the other side; broil for another 10 minutes. Then, flip back to top side up and broil another 8 - 10 minutes. By then they should be cooked perfectly. If you find yours are done sooner...remove so as not to over bake, they should still be juicy. If they aren't cooked completely after the 3rd turn. Remain broiling until they are completely cooked. Don't dry them out...they should be still nice and moist, but starting to brown on the edges.
Time will all depend on how big your thighs are mine were about 4 - 5 ounces each.