Pat chicken thighs dry with paper towels. Trim any excess skin or fat flaps.

In a small bowl, combine salt, pepper, garlic powder, and smoked paprika. Sprinkle evenly over all sides of the chicken. Place on a wire rack over a baking sheet, skin side up. Let rest uncovered in the refrigerator for 30 minutes (this dry brine draws out moisture then reabsorbs it, seasoning the meat deeply).

While the chicken rests, prepare your grill for direct, medium-high heat. Target 400-425°F (204-218°C). For charcoal, spread lit coals in a single layer. For gas, preheat with lid closed for 10-15 minutes.

Brush the grill grates clean and lightly oil them. Rub the chicken skin with olive oil.

Place chicken on the grill skin side down. Leave the lid open for the first 3 minutes to let moisture escape and the skin begin crisping. Then close the lid. Cook for 6-7 minutes.

Flip the chicken using tongs (don't pierce the meat). Close the lid and cook another 6-7 minutes.

Check internal temperature with an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone. Target 175-185°F (79-85°C) for tender, fully rendered meat. If not there yet, flip and cook 2-3 more minutes, checking again.

Remove chicken to a clean plate. Let rest 5 minutes loosely tented with foil. Serve hot.