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Combine 1 teaspoon salt, 3/4 teaspoon black pepper, garlic powder, onion powder, and cumin in a mixing bowl and rub over thighs; refrigerate overnight.
Make chimichurri sauce by combining cilantro, oregano, garlic, yellow onion, olive oil, red wine vinegar, red pepper flakes, remaining salt and black pepper in a food processor and blend until smooth. Refrigerate until use.
Preheat an outdoor grill to a low heat setting. Place chicken thighs on grill. Turn chicken using tongs; cover and grill for 25-30 minutes or until internal temperature reaches 170oF. Serve with chimichurri sauce.