In a medium bowl, combine kosher salt, black pepper, and paprika. Pat the boneless skinless chicken thighs dry with paper towels, then coat them evenly with the spice mixture.

Place a large nonstick skillet over medium heat, then add in 1 tablespoon of vegetable oil. Allow the oil to heat until it shimmers.

Carefully add the seasoned chicken thighs to the hot skillet. Cook for 5 minutes without moving them, then flip and reduce heat to medium-low. Cook for another 5 minutes, or until the internal temperature reaches 165°F.

Once the chicken is cooked through, transfer it to a plate and cover with aluminum foil to keep warm.

In the same skillet, pour in your homemade Bang Bang sauce while scraping up any browned bits from the bottom. Bring the sauce to a gentle simmer for about 1-2 minutes.

Return the chicken thighs to the skillet, turning to coat thoroughly in the Bang Bang sauce. Heat everything together for another minute.

Garnish with chopped green onions before serving.