Debone the chicken thighs, leaving the skin on.
Prick the chicken skin all over to allow fat to render.
Prepare the spice blend and season the chicken chops.
Add olive oil, salt, parsley, and lemon juice/zest to the chicken and marinate.
Preheat a frying pan or griddle pan and cook the chicken chops skin side-down.
Remove from the pan and let rest for 5 minutes.
Slice the chicken chops into bite-sized pieces or serve whole.
