Prepare the sous vide setup by filling a large pot with water and setting the sous vide to 165°F. Ensure the chicken can be fully submerged.

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

Apply the dry rub evenly over the chicken thighs, pressing it in with your hands for full coverage.

Seal the chicken thighs in a vacuum bag or resealable bag, removing as much air as possible.

Fully submerge the bag in the water bath and cook for 4 hours at 165°F.

After cooking, remove chicken from the bag and pat dry again if needed.

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

Remove from skillet and serve immediately for crispy, juicy chicken thighs.