Place chicken skin side down. Press one clove’s worth of garlic paste (or minced garlic or half the powder) on each thigh. Rub to spread the paste so the thigh is covered evenly with garlic.
Heat butter in a large skillet over medium high heat until melted.
Place chicken into the skillet, skin side down. Press a few times with spatula, so the skin will be charred evenly. Place an oil splatter screen on top.
Cook the skin side for 2 minutes. Then flip the chicken every 1 to 2 minutes, until the skin is nicely crisped and the thigh is cooked through, 5 to 6 minutes.
If the chicken is not cooked through when both sides are well charred, turn to low heat and cover the skillet. Cook for another 1 minute or until the chicken is cooked through.
Transfer the chicken to a serving plate. Let rest for 5 minutes and serve warm.