Pat the chicken dry and sprinkle with sea salt and black pepper. Heat butter or oil in large, heavy skillet over medium-high heat (if your burner runs hot, use medium setting) until shimmering.

Place chicken thighs skin side down in the pan, pressing as flat as possible so as much of the meat as possible is in contact with the pan. Cook for 15 minutes undisturbed. (If you have some very large thighs, give it 20 minutes.)

While chicken is cooking, toast nuts in a dry skillet until golden brown. Chop herbs. Mix pomegranate molasses, honey, and Sriracha in a small bowl.

When chicken timer goes off, flip chicken over (watch you don't get splattered). Press meat into pan. Cook another 15 minutes undisturbed.

When timer goes off, spoon sauce over chicken and cook another 5 minutes or until all pieces of chicken reach 165ºF when tested with an instant-read thermometer. Remove smaller pieces as they are cooked so they don't get overdone.

Plate chicken and sprinkle with pomegranate arils, chopped herbs, and toasted nuts.