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Preheat oven to 425°F. Line a large sheet pan with foil. Pat chicken thighs completely dry with paper towels. No need to trim excess fat; it will render as the chicken cooks.
In a small bowl, whisk together olive oil, balsamic vinegar, chili powder, cumin, garlic powder, and paprika. Season to taste (I add 2 teaspoon salt & 1-½ teaspoon pepper). Rub or brush the seasoning mixture over the back first, and then the front of each thigh until evenly coated. You should use all the spice mixture.
Arrange chicken thighs flat on the prepared sheet pan, spaced out well. Bake in the center of the oven for 15 minutes.
Move the oven rack to 8 inches from the heat source. Switch to broil and cook for 7–10 minutes, or until the tops are nicely blackened and caramelized (watch closely).
Remove from oven, tent with foil, and let rest for 5–10 minutes. Brush pan juices on top. Slice or chop as desired.