Rinse the chicken thighs and pat dry so that the skin is still just slightly moist (it will help the spices adhere).
Liberally dust the chicken thighs with the spice blend, just on the skin side.
Prepare your grill to moderate heat with a cool spot (indirect heat).
Cook the chicken bone side down for 25-30 minutes, until it is cooked completely. Do not flip to the skin side for more than a moment or two (and closely monitor if you do, because the spices will burn). The chicken should be 165 degrees F (74 C) in the thickest part.