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Add chicken to a large sealable container with avocado oil, kosher salt, black pepper, garlic powder onion powder, smoked paprika, and dried mustard. Toss to thoroughly coat and transfer to the refrigerator to marinate for at least an hour, or up to overnight.
Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper, aluminum foil, or a silicone mat. Toss chicken thighs with ¼ cup BBQ sauce and transfer to the lined baking sheet, leaving any excess sauce behind. Bake for 15 minutes, remove from the oven and flip. Brush each thigh with BBQ sauce and return to the oven to bake for another 10 minutes. Remove from the oven and increase heat to broil (if using parchment paper you’ll want to keep a close eye on it during broiling to make sure it doesn’t burn). Flip chicken once more, and brush with BBQ sauce again to thoroughly coat for a nice glaze. Broil for 5-6 minutes, until edges are crispy, and chicken is cooked through.
Serve with extra BBQ sauce if desired and enjoy!