Preheat the oven: Set it to 425°F (218°C). This high temperature is key to achieving a crispy, golden-brown crust.

Prepare the coating:

• In a bowl, mix almond flour, Parmesan cheese, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
• Stir in fresh rosemary, thyme, and parsley for added flavor.

Coat the chicken:

• Pat the chicken thighs dry with a paper towel. This helps the coating stick better.
• Drizzle each thigh with olive oil and rub it evenly over the surface.
• Dredge each thigh in the almond flour mixture, ensuring an even coating.
• Press the coating onto the chicken to help it adhere well.

Bake the chicken:

• Place the coated chicken thighs on a baking sheet lined with parchment paper, leaving space between each piece for proper air circulation.
• Bake for 35-45 minutes (bone-in thighs take longer, boneless cook faster).

Check for doneness:

• Use a meat thermometer to check the thickest part of the chicken. It should read 165°F (74°C).
• If needed, bake for an additional 5-10 minutes until crispy and golden brown.

Rest & serve:

• Let the chicken rest for 5 minutes before serving. This helps retain juices for a tender bite.
• Garnish with additional fresh parsley if desired.