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In medium bowl, whisk olive oil with zest and juice of one orange, ½ teaspoon sea salt, ¼ teaspoon black pepper, garlic, chili powder, and paprika. Place chicken and orange slices in marinade and toss well to combine. Refrigerate at least one hour--ideally, overnight.
Preheat oven to 375 degrees. Remove chicken from marinade and sprinkle with parsley. Heat large skillet over medium-high heat. Once hot, reduce to medium and place chicken in pan, skin side down. Sear 5 to 7 minutes, until golden brown. Turn thighs over and place pan in oven 20-25 minutes to finish roasting. When juices run clear or thermometer reads 145-150 degrees, pull chicken out of oven and let rest 5 minutes before serving.