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Preheat the oven to 400°F.
Toast the panko in a dry pan over low heat until golden brown and crunchy, about 2-3 minutes, stirring often. Remove from the heat, stir in the spices and move to a shallow container.
Dip the chicken thighs in the buttermilk and then the panko mixture, pressing to make sure the crumbs stick on both sides.
Place the chicken, skin-side up on a lined baking sheet or wire rack inside a rimmed baking sheet.
Bake until golden brown and cooked through, 40-45 minutes. Enjoy hot!