In a small bowl mix all of the spices. Put the chicken in a large bowl, add the spice mixture and toss well.
Arrange coated chicken thighs in an oven-safe baking dish. Cover the dish with foil and transfer to the fridge for a minimum og 4 hours.
Preheat the oven to 300 F. Take chicken thighs out of the fridge and let sit for 10 minutes at room temperature. Bake for 2 hours or until super moist. Remove from the oven and take the foil off the dish. Spoon out all juices and reserve for later.
Turn the oven to broil and return the chicken back to the oven. Broil for 5 minutes or until crisp and golden. Serve chicken thighs with reserved pan juices and chopped chives.