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Heat a 12.5-inch skillet over medium heat and add olive oil. Add the salt, black pepper, turmeric, paprika, and garlic powder, then stir for about 30 seconds to warm up the spices.
Add the sliced onion and sauté, stirring, until softened and lightly golden, about 2-3 minutes.
Place the chicken thighs in the pan, skin-side down, and cook until nicely browned, about 10 minutes.
Flip and cook the other side until browned and cooked through, about 10 minutes more (about 20 minutes total).
Spread the P’titim around the chicken. Pour in the boiling water to cover everything. Sprinkle flaky Maldon salt on top.
Cover with a lid, reduce the heat to low, and cook until the P’titim are tender and the chicken is cooked through, about 25-30 minutes.
Garnish with dried parsley and a little more flaky salt if you like. Enjoy!