Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels — this helps the rub stick and the skin crisp.

In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt. This is your dry rub.

Sprinkle the rub evenly over both sides of each thigh, pressing gently so it adheres. Don't skip this step — the rub creates a flavorful crust.

Arrange thighs in a single layer in a 9x13-inch baking dish, skin side up. They should fit snugly but not overlap.

Pour BBQ sauce over the thighs, using the back of a spoon to spread it evenly. Each thigh should be coated but not swimming — about 2 tablespoons per piece.

Bake uncovered for 20 minutes. The sauce will bubble and darken. No need to baste — the oven does the work.

After 20 minutes, check internal temperature with an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone). It should read at least 165°F. If not, bake 5 more minutes and check again.

For a stickier, slightly charred finish, switch oven to broil on high for 2-3 minutes. Watch closely — sugar burns fast. Remove when sauce is bubbling and edges are caramelized.

Let rest 5 minutes before serving. The juices redistribute, keeping the meat tender.