Begin by preparing the sous vide and fill a large stock-pot with water. Attach your sous vide to the pot and set your sous vide to 165°F. Ensure the chicken thighs can be fully submerged.

Remove chicken thighs from the package and pat dry with paper towels to remove excess moisture.

Distribute the dry rub evenly over the chicken thighs and pat it in to coat fully.

Place the chicken thighs into a vacuum seal bag, Ziplock, or Stasher bag. Remove as much air as possible and seal the bag.

Submerge the sealed bag in the water bath and cook at 165°F for 4 hours.

After cooking, remove the chicken thighs from the bag and check the internal temperature; it should read 165°F.

Discard excess liquid and pat the chicken dry.

Heat a skillet over medium-high heat and add olive oil. When hot, add the chicken thighs skin-side down and sear for 2-3 minutes until crispy.

Remove from skillet and serve hot.