Method

• Pat the chicken thighs dry with paper towels: Season both sides with 3/4 teaspoon of the salt, the black pepper, cumin, and oregano.
• Heat the olive oil in a 12-inch deep skillet over medium-high heat until shimmering.
• Add the chicken thighs in a single layer: Cook for 4 to 5 minutes without moving them excessively, until the underside is deeply golden.
• Flip and cook for another 3 minutes. The chicken does not need to be fully cooked at this stage. Transfer it to a clean plate.
• Reduce the heat to medium: Add the sliced onion to the same skillet and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly golden.
• Stir in the minced garlic and cook for about 30 seconds, until fragrant but not browned.
• Pour in the salsa verde and chicken broth: Stir well, scraping the bottom of the skillet to loosen the browned bits.
• Nestle the chicken thighs into the sauce along with any juices from the plate. The sauce should come about halfway up the sides of the chicken.
• Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Cover and cook for 10 minutes.
• Remove the lid and continue simmering for 5 to 8 minutes, until the sauce has thickened slightly and the chicken is fully cooked.
• Insert an instant-read thermometer into the thickest part of a chicken thigh. The chicken must reach at least 165°F (74°C).
• If the salsa verde is still thinner than desired, transfer the cooked chicken to a clean plate and simmer the sauce uncovered for another 2 to 4 minutes. If it becomes too thick, add a splash of chicken broth.
• Remove the skillet from the heat: Stir the lime juice and chopped cilantro into the sauce. Taste and add the remaining 1/4 teaspoon salt only if needed.
• Return the chicken to the sauce if it was removed and let it rest for 5 minutes. Garnish with avocado, cotija, extra cilantro, lime wedges, or jalapeño as desired.