Prepare the marinade by whisking together the olive oil, fresh orange juice, lime juice, minced garlic, onion powder, achiote powder, oregano, cumin, sea salt, and black pepper in a large mixing bowl.

Add the chicken thighs to the marinade, ensuring each piece is coated. Cover and refrigerate for at least 30 minutes.

Heat a skillet over medium heat and add a drizzle of olive oil.

Once hot, add the marinated chicken thighs, cooking for about 5 minutes until golden crust forms.

Flip the chicken and cook for another 5 minutes.

Reduce heat to medium-low, cooking until the internal temperature reaches 165°F (74°C), about 5 to 10 more minutes.

Remove from the skillet and let the chicken rest for 5 minutes before slicing.