Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pat the chicken thighs dry with paper towels to remove excess moisture.

In a small mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, salt, and black pepper.

In another bowl, mix cornstarch with a pinch of salt and pepper for even coating.

Coat the dried chicken thighs with the spice rub, ensuring even coverage.

Sprinkle the cornstarch mixture over the seasoned chicken thighs and toss to coat thoroughly.

Arrange the coated chicken thighs in a single layer on the prepared baking sheet.

Bake in the preheated oven for 30-35 minutes until golden brown and internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before serving to allow juices to redistribute.