Preheat the oven to 400°F (200°C).
In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, and dried thyme.
Pat the chicken thighs dry with paper towels to ensure crispy skin.
Rub the olive oil evenly over all the chicken thighs.
Sprinkle the spice mixture evenly over both sides of the chicken thighs, pressing gently to adhere.
Place the chicken thighs skin side up on a baking sheet lined with parchment paper or a wire rack set over a baking sheet.
Bake in the preheated oven for 35 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
Remove from the oven and let rest for 5 minutes before serving.
To freeze: Let the cooked chicken thighs cool completely, then wrap each thigh tightly in plastic wrap and place in a freezer-safe bag or container. Label with the date and freeze for up to 3 months.
To reheat frozen chicken thighs: Thaw overnight in the refrigerator, then reheat in a 350°F (175°C) oven for 15-20 minutes until warmed through.