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Combine all the ingredients in a small bowl. Mix them well until they are thoroughly combined.
Pat dry the chicken thighs with a paper towel.
Rub the spice marinade all over the chicken in a large mixing bowl, making sure that the marinade is distributed evenly.
Keep the seasoned chicken in the fridge for at least two hours.
Preheat the oven to 190°C/375°F. Remove the marinated chicken from the fridge and let it come to room temperature before baking.
Next, line a roasting tray with a baking sheet, and place the chicken thighs with the skin side facing up on the tray.
Apply some olive oil to the chicken. Roast the chicken for 25-30 minutes or until it reaches an internal temperature of 74°C/165°F to ensure it is cooked.
Once cooked, let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Garnish with chopped green onions (spring onion), and enjoy.