Heat your cast iron skillet over medium heat for 5 minutes. Preheat your oven to 350ºF.
Pat your chicken thighs dry with a paper towel. Season both sides with the cajun seasoning.
When your skillet is warm, add in the avocado oil.
Sear the chicken thighs skin side DOWN for 3-4 minutes, until crispy and golden. Flip, and transfer to the oven to finish cooking until the thighs have an internal temperature of 165ºF, about 10-15 minutes.
Rest for 5 minutes before serving. Serve warm.
Leftovers will keep in an airtight container for 5 days.
Keep an eye on the heat of your cast iron skillet. You don't want it to get too hot or it will burn the spices. Keep it over a gentle, medium heat.
Calories: 429 | Total Carbs: 1.3g | Protein: 58.6g | Fat: 19.4g | Fiber: 0.5g | Net Carbs: 1g