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Place a cooling rack over a baking sheet and set aside.
Rinse the chicken thighs and dry with a paper towel. Set aside.
In a shallow bowl, combine the PB2, Wondra flour, salt and ground red pepper.
Heat the grapeseed oil in a heavy skillet over medium heat until it starts to ripple. Turn the heat down to medium low, and working with 1 or 2 thighs at a time, dredge them in the PB2 mixture to evenly coat then place in the hot oil. Cook for 4 minutes per side, then transfer to the cooling rack.
Continue with the remaining chicken. Let the chicken cook for 5 minutes before slicing and serving.