Using the sous vide equipment of your choice, preheat a water bath to 165°F.
Pat chicken thighs dry then season both sides with salt and pepper. Place thighs in a single layer in a vacuum bag; vacuum and seal. Place chicken in the water bath and cook for 2 hours.
Heat a heavy skillet over medium-high heat and add about a tablespoon of oil.
Remove chicken from the bag and blot thoroughly dry with paper towels. (Save rendered juices for pan-sauce if you desire.)
Sear chicken thighs, starting skin-side down, until golden brown. Turn chicken over and sear meat side, then turn them again to sear skin-side down until maximum crispiness is achieved. Rest chicken for a few minutes before serving.