Preheat gas or charcoal grill to medium-high heat (approximately 400 degrees Fahrenheit).

Trim excess fat from chicken thighs and pat dry with paper towels.

In a large mixing bowl, combine olive oil, salt, pepper, garlic powder, onion powder, oregano, and smoked paprika.

Add chicken thighs to the bowl and toss until thoroughly coated in the spice mixture.

Oil the grill grates using a brush or oiled paper towel held with tongs.

Place chicken thighs on the grill over direct heat and close the lid.

Grill for 5 to 6 minutes per side, turning once, until charred and the internal temperature reaches 165 degrees Fahrenheit.

Transfer chicken to a clean platter and rest for 5 minutes to allow juices to redistribute.