Combine all the dry ingredients together in a bowl and mix. Then add in lemon juice and mix again. Make sure that none of the spices are clumped together.
Slowly drizzle avocado oil into your mixture while continuing to mix.
Add in chicken thigh and thoroughly coat them with spice marinade.
Refrigerate in marinade for 2-24 hours.
Using your Bull Grill, grill on medium high heat until chicken has reached an internal temperature of 165 degrees.