1. Preheat your oven to 400°F (200°C). Pat the chicken thighs dry with paper towels—this step is crucial for getting that golden, crispy skin that Nonna Rosa would insist on.
2. Season the chicken thighs generously with salt, pepper, chipotle chili powder, smoked paprika, cumin, and cayenne pepper. Don’t be shy with the spices; they create the vibrant backbone of the dish.
3. Heat the olive oil in a large ovenproof skillet over medium-high heat. When the oil shimmers, add the chicken thighs skin-side down. Let them sear without moving for about 6-8 minutes until the skin is deeply golden and crisp. Flip and cook for another 4 minutes on the other side.
4. Remove the chicken from the skillet and set aside. Lower the heat to medium and add the sliced onions. Stir occasionally and cook until soft and translucent, about 5 minutes—this step builds the sweetness that balances the heat.
5. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the fresh orange juice and honey, stirring to combine. If using, add the apple cider vinegar here for an extra layer of brightness.
6. Bring the sauce to a gentle simmer and let it reduce slightly for 3-4 minutes until it thickens and becomes glossy.
7. Return the chicken thighs to the skillet, nestling them into the sauce with the skin side up. Transfer the skillet to the preheated oven and roast for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8. Once cooked, remove from the oven and let the chicken rest for a few minutes. Spoon the sauce and caramelized onions over the top, garnish with fresh cilantro or parsley, and serve.

One trick I learned from my time in Spain is to let the chicken rest a little before serving. It locks in the juices and makes every bite tender and flavorful. Also, don’t toss that pan sauce—it’s the star of the show!