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Add oil or ghee to a large, heavy-bottomed skillet/cast iron/dutch oven and heat over medium heat.
While it's heating up, make the dry rub: combine salt, garlic powder, smoked paprika, onion powder, parsley, oregano, and pepper in a bowl. Next, pat the chicken thighs dry, then rub the dry rub over them until they're completely coated.
Place chicken skin side down in the skillet, then cover with a lid. Cook chicken for 7 minutes, then flip over, place the lid back on and cook for an additional 8-12 minutes or until the internal temperature reaches 165°.
Reduce heat to medium-low, then add the garlic and sauté for 1 minute before pouring in the chicken broth to remove any brown bits from the skillet. Top with chopped fresh parsley (optional), and use a spoon to spoon the chicken broth/garlic mixture over the chicken. Enjoy!