Start by removing any excess fat from the chicken thighs and patting them dry with paper towels. Place the chicken thighs in a shallow dish or a resealable plastic bag.

In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, dried oregano, and dried thyme until well combined.

Pour the marinade over the chicken thighs and toss to coat evenly. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 24 hours for maximum flavor.

Preheat your grill to medium-high heat. If you don't have a grill, you can also use a grill pan or a cast-iron skillet.

Season the marinated chicken thighs with salt and pepper on both sides.

Place the chicken thighs on the grill and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to ensure the chicken is fully cooked.