I adapted this recipe from one I found on Picky Palate. I mixed my own version of spices for the dry rub and used chicken thighs instead of chicken breasts. I love Southwestern flavors and I thought baking the chicken with buttermilk was an interesting idea. The chicken turned out absolutely amazing. It was moist, tender, and so flavorful. We all loved the combination of spices with the buttermilk sauce and topping the chicken with a lot of fresh cilantro really made the flavors pop. We gobbled up every single bite of this chicken and we all thought it was delicious. I paired this dish with Zucchini and Tomato Sauté with Cotija Cheese and Cilantro and Roasted Corn on the Cob for a delicious and healthy meal.
Preheat the oven to 400 degrees.
Combine the cumin, paprika, coriander, garlic powder, chili powder, oregano, and onion powder together in a small bowl; mix well.
Season both sides of the trimmed chicken thighs evenly with the dry rub. Season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
Heat the olive oil in an OVEN proof skillet over medium high heat. Add the chicken thighs to the HOT pan and cook for 2-3 minutes on each side. Add the buttermilk to the skillet and place into the oven. Bake for 20 minutes, or until chicken is cooked through and has an internal temperature of 175 degrees. Remove from the oven and let cool for 5 minutes. Place the chicken thighs on a serving plate and drizzle the buttermilk sauce over the top. Sprinkle a bunch of chopped cilantro on top of each chicken thigh. Serve and enjoy.