Cumin and Ancho Chicken

• 2 pounds skinless, boneless chicken thighs
• 3 tablespoons ancho chile powder
• 3 tablespoons ground cumin
• 2 teaspoons kosher salt plus more t

Vegetable oil (for frying)

1. Toss chicken with ancho chile powder, cumin, and 2 tsp. salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3–4 minutes longer. Transfer to a platter; let rest for 5 minutes.
2. Cut chicken into 1/2-inch cubes. Transfer with any accumulated juices to a medium bowl. Season with salt. DO AHEAD Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.