• Start by patting the chicken thighs dry with a paper towel. In a bowl combine the 1/4 cup of dry rub and the baking powder.
• Toss the chicken thighs in the baking powder dry rub mixture so they are coated all over, top and bottom.
• Let rest in the fridge uncovered for a minimum of 30 minutes to 2 hours, or overnight if desired.
• Place the chicken thighs, skin side up, in a cast iron skillet or baking sheet lined with an elevated cooling rack.

Grilling/Baking:

• Preheat your grill or oven to 425 F. and set the grill to medium heat. If grilling, set it for indirect heat. Cook the chicken for about 25-30 minutes or until an internal temperature is 155 F. Add a tablespoon of syrup and a tablespoon of chopped pecans to each piece and continue cooking for another 10-15 minutes or until it reaches 165 F.

Air Fryer:

• Preheat the air fryer to 375 F. Place each piece in the air fryer basket, skin side down. Cook for 15 minutes. Flip the chicken skin side up and change the temperature to 400 F and cook until the skin is crispy and the chicken is 165 F internally. Remove the chicken and then add the syrup and pecans.
• When the chicken is cooked, let it rest 10 minutes or so before serving. Garnish with more syrup and pecans if desired.