Toss the garlic powder, cumin, chili powder, salt and pepper in a small bowl.
Separate the skin from the thigh.
And spoon in some seasonings.
Spoon in some salsa. Repeat for all the chicken thighs that you’ll be grilling.
Sprinkle any remaining seasonings on top of the chicken thighs.
Spread any remaining salsa into the bottom of a shallow dish or baking dish and let the chicken sit on top of the salsa, so the underside of the chicken marinates and takes on a bit of the salsa flavor. Let sit for at least 30 minutes in the refrigerator.
Grill.
Until cooked through.
Devour.
Cook rice and frozen spinach as directed on packages.
Serve Salsa Chicken with rice and spinach.