Season Bone-In Chicken Thighs (2 pound) with Sriracha (to taste), Granulated Garlic (to taste), Dried Oregano (to taste), Soy Sauce (to taste) and Kosher Salt (to taste) for at least 6 hours, better yet overnight.
Let the chicken come to room temperature before cooking. Once ready to cook, pat the chicken dry.
Heat Peanut Oil (to taste) in a skillet over medium-high heat until very hot. Place the chicken skin side down until golden and crisp about 12 minutes, depending on the size of the thighs.
Flip and cook the other side. The temperature on the bone, at the thickest part of the meat should reach 162 degrees F (72 degrees C).
Remove from pan and transfer to absorbent paper, the carry-over heat will take the chicken to a safe and juicy 165 degrees F (73 degrees C).