In a small bowl, whisk together the garlic powder, onion powder, chipotle chili powder, dill, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

In a large bowl, whisk together 2 tablespoons of the spice blend, buttermilk and hot sauce until mixed thoroughly. Add the chicken thighs and toss so that they are evenly coated. Cover and place in the fridge for at least 4 hours or up to 12 hours.

Once your chicken has marinated, pull it from the fridge and drain through a colander.

To a large bowl, add the remaining spice blend. Add the chicken and toss to evenly coat.

Preheat your oven to 400 degrees F. In a large oven-safe skillet (I used cast iron), heat the oil over medium-high heat. Add the chicken, skin-side down and sear for about 8-10 minutes or until the skin is crispy and brown. Flip the chicken and cook for an additional 3 minutes, then transfer immediately to the oven to cook for 15-20 minutes or until the chicken is cooked through.

Remove from heat and let stand for 2 minutes before serving.

Garnish with chopped parsley and enjoy!