Season the chicken thighs with salt. Heat a large cast iron skillet over medium high heat, then add the ghee or avocado oil. Add the chicken thighs, skin side down. In a small bowl, mix the black pepper, ginger, coriander, and garlic powder. Sprinkle the spices on
the meaty side of the chicken. Allow the thighs to cook for 8-10 minutes, until the skin is deep golden brown, rotating the pieces halfway through so they brown evenly. Turn
the chicken over and cook for 5 minutes on the second side, or until the chicken is cooked through. Transfer the chicken to a cooling rack, rest for five minutes, then slice
into strips.