In a small bowl, whisk together all the dry spices: onion powder, paprika, salt, garlic powder, cumin, oregano, cayenne, and black pepper.

In a larger mixing bowl, combine the Greek yogurt, lemon juice, olive oil, minced garlic, and grated ginger. Whisk until uniform and creamy.

Add the chicken thighs to the yogurt marinade, ensuring they are generously coated. Sprinkle the spice blend over them, tossing gently to cover the chicken evenly.

For maximum flavor, let it marinate for at least 15-20 minutes, but you can also refrigerate it for a few hours or overnight.

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper or foil. Arrange the marinated chicken thighs on the sheet.

Bake in the preheated oven for about 30-40 minutes or until they reach an internal temperature of 165°F (75°C).

For those crispy bits, broil the chicken on high for an additional 2-5 minutes, watching closely to avoid burning.

Let the chicken rest for about 5 minutes before serving.