Season chicken thighs with chili powder, cayenne pepper, and creole seasoning, in that order. Use more cayenne pepper for spicier flavor.
Heat skillet to hot with med-high temperature. Add EVO oil. Roll oil around in skillet to cover bottom. Brown garlic. Place chicken ON TOP of garlic. Turn thighs every 3 min until both sides have been cooked 3 times each and are dark brown. (Try to get a "blackened" effect)
Remove; pour juice and garlic from skillet onto chicken and serve!