Preheat oven to 400.

In a cast iron skillet over medium high heat, add the olive oil until hot but not smoking.

Sprinkle the skin of the chicken thighs with salt, pepper and garlic powder.

Place in a skillet, skin side down until skin has browned and fat has rendered, about ten minutes. Turn over and cook until the bottom has browned.

Line a baking sheet with aluminum foil.

Transfer chicken to baking sheet, place in oven until sauce is ready, about 10 minutes.

Add the onions to the skillet and cook until browned, about 3 minutes.

Add the garlic and cook for about 30 seconds. Add the beer, scraping to deglaze the pan. Cook until slightly reduced about 2 minutes.

Add the tomatoes, rosemary, paprika, cumin, salt and pepper.

Cook, stirring occasionally, until slightly reduced, about 5 minutes.

Add the chicken thighs back into the skillet, simmering until chicken is cooked to an internal temperature of 165 degrees.

Sprinkle with parsley or chives before serving, if desired.