In a small bowl, mix together the salt, black pepper, and paprika.

Season the chicken evenly with the spice mixture.

Heat the oil in a large nonstick skillet over medium heat. Once the oil is hot, add the chicken thighs. (If necessary, cook in batches to avoid overcrowding the pan.) Sear the chicken for 5 minutes, then flip. Reduce the heat to medium-low and cook for another 5 minutes, or until the chicken's internal temperature reaches 165°F. Cooking time may vary depending on the size of the thighs.

Transfer the cooked chicken to a plate and tent with foil to keep warm.

Add the bang bang sauce to the skillet, stirring to loosen any browned bits on the bottom of the pan. Let the sauce simmer for 1-2 minutes, or until warmed through.

Return the chicken thighs to the skillet, ensuring each piece is well coated in the sauce.

Garnish with chopped green onions and serve.