Heat olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt, pepper, cumin, and smoked paprika.
Add the seasoned chicken thighs to the skillet, cooking until golden brown, about 5-7 minutes per side.
Remove the chicken from the skillet and set aside.
In the same skillet, add chopped onion and sliced jalapenos, sautéing for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet.
Return the chicken to the skillet, ensuring it's well-coated in the sauce, and allow to simmer for 10 minutes.
Taste and adjust seasoning with salt and pepper, if necessary.
Serve the jalapeno chicken hot, garnished with fresh herbs if desired.
