If you don't have seasoned salt on hand, click the link up above for a quick and easy recipe.
Combine the buttermilk, Greek yogurt, salt, seasoned salt, turbinado sugar, minced garlic, minced onion, black pepper, lemon zest, and red pepper flakes together in a bowl. Add the canola oil while whisking until well incorporated. Place the chicken thighs into the marinade and seal with plastic wrap. Place into the refrigerator for 6-8 hours. Remove from the refrigerator 20 minutes prior to cooking.
Preheat your oven to 375 degrees. Heat some olive oil in an OVENPROOF cast iron skillet or pan over medium-high heat. Once hot, add the chicken thighs to the pan and cook for 4-5 minutes or until golden brown.
Flip the chicken over and place it into the preheated oven for 25 minutes, or until cooked through. Remove from the oven and let the chicken rest for 5 minutes.
Place onto a serving plate, drizzle with the sauce from the pan, and sprinkle the top with fresh cilantro. Serve and enjoy!