Put the boneless skinless thighs in a bowl and add 1/2 of the the olive oil, grated parmesan, chopped garlic, red pepper flakes, black pepper and the turmeric. Mix it up to get the thighs covered with all of that good stuff.

Put a skillet on at medium high and add the rest of the olive oil. When it is heated up lay out the chicken thighs in the skillet. When they are crispy on their skillet side - 3-4 minutes -  turn them over and cook the other side.

When they are firm to a poke and/or the juices are running clear and/or they read 175° on a meat thermometer they are ready for serving.