Keto Chicken Thighs with Smoky Paprika and Creamy Avocado Dressing

Begin by patting the chicken thighs dry with paper towels to ensure a crispy skin. In a mixing bowl, combine 2 tablespoons of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Rub this spice mixture all over the chicken thighs, ensuring they are well coated. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Once the oil is hot, add the chicken thighs skin-side down and sear for 5-7 minutes until the skin is golden brown and crispy.

Flip the chicken thighs and reduce the heat to medium. Cook for an additional 10-12 minutes, or until the internal temperature reaches 165°F.

While the chicken is cooking, prepare the creamy avocado dressing by blending 1 ripe avocado, 1/4 cup of Greek yogurt, the juice of 1 lime, and a pinch of salt in a food processor until smooth.

Once the chicken is cooked, remove it from the skillet and let it rest for 5 minutes. Serve the chicken thighs drizzled with the creamy avocado dressing and garnish with fresh cilantro if desired.