You mean for the salsa verde? Should taste great, like zhoug or a milder green chutney.
Berbere on the flesh side should work well, unnecessary on the skin side unless you go under the skin. I most often use just salt, pepper, and garlic powder on the flesh, nothing on the skin.
I don’t know how many chicken thighs you’re cooking, but for 1 or 2, I get the same or better results just stovetop in a metal pan – start the thighs skin side down in a cold pan on medium heat, the fat renders out slowly and the skin gets crisp and golden, then flip the thighs over to finish cooking (partially cover to speed up further without the skin getting soggy). Examples here, here, and here.
Linking the chicken thigh threads for seasoning ideas.
