In a small bowl, combine kosher salt, black pepper, and paprika. Gently rub the spice mix onto the chicken thighs, ensuring an even coating for extra flavor.

Warm up your large nonstick skillet over medium heat and add vegetable oil. Let it heat up until shimmering.

Place the seasoned chicken thighs in the skillet. Allow them to cook for about 5 minutes undisturbed.

Carefully flip the chicken thighs, reduce the heat to medium-low, and cook for another 5 minutes or until they reach an internal temperature of 165°F.

Once cooked, take the chicken out of the skillet and set it aside to keep warm while you prepare the sauce.

Add the Bang Bang sauce to the skillet, scraping up the delightful brown bits from the bottom. Let it simmer for 1-2 minutes.

Return the chicken thighs to the skillet, making sure to coat them thoroughly in the creamy sauce.

Sprinkle the chopped green onions on top for a pop of freshness and crunch, then serve immediately.