[..] The key to cooking chicken thighs is to start them in a cold cast iron skillet. Yep, you read that right. Cold. Season them well with olive oil, salt, and pepper, and then put them skin-side down in the skillet over medium heat.

Then just don’t touch them for 14 to 15 minutes. As the pan heats up, the skin will slowly get crispy. It might pop and hiss, but all is good. As long as you watch your heat, it’s almost impossible to burn or overcook these. [..]

i suppose the above is your understanding of NOT searing? english is not my first language.