Place the chicken thighs in a large sealable container along with the avocado oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and dried mustard. Massage the marinade into each piece until thoroughly coated.

Seal the container and let it chill in the refrigerator for at least one hour or up to 24 hours for optimal flavor infusion. If time allows, let the chicken sit out for 15 minutes before baking.

Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

Remove the marinated chicken from the fridge, toss it with 1/4 cup of BBQ sauce, and arrange the thighs on the baking sheet in a single layer.

Bake the chicken for 15 minutes, then carefully flip each thigh. Brush on half of the remaining BBQ sauce and return to the oven for an additional 10 minutes.

Switch your oven setting to broil on high. Move the rack to the upper-middle position and flip the chicken, brushing it with the last of the BBQ sauce. Broil for 5-6 minutes, flipping every couple of minutes.

Once the edges are caramelized and the chicken reaches an internal temperature of 165°F, take it out from the oven. Allow to rest for 3-4 minutes before serving and drizzle with extra BBQ sauce if desired.