Crispy Adobo Chicken Thighs with Salad

Preheat oven to 425°F. Season bone-in, skin-on chicken thighs with salt, pepper, and lots of adobo seasoning. Heat 2 tbsp oil in a cast iron skillet over medium-high heat. Place chicken, skin side down, in skillet and cook (rotating often to cook evenly) until fat is rendered and top is golden brown, about 8-10 minutes. Flip the chicken over and pop it in the oven to continue cooking for 10 more minutes. Serve the chicken over a salad made with Bibb lettuce, tomatoes, onion, radishes, and hearts of palm. Drizzle the salad with avocado oil, salt, and pepper, and serve with a wedge of lime. Finish it off with a few dashes of Cholula hot sauce.