Heat the broiler to high. Place poblanos on a baking sheet and broil for 10-15 minutes or until charred on all sides, flipping the peppers over halfway through.

Transfer peppers to a bowl. Cover with plastic wrap and let steam for 10 minutes. Peel off the skins, remove stems and seeds. Slice into strips.

Season chicken thighs with cumin, salt, and pepper. Heat the oil and butter in a large skillet over medium high heat. Sear thighs until golden brown on both sides, about 4-5 minutes. Remove chicken and set aside.

Lower the heat to medium. Add sliced onions and cook until softened, about 4-5 minutes. Add sliced roasted peppers and garlic and saute for 2 minutes. Remove from heat and set aside about a third of cooked pepper mixture.

Add remaining onions and rajas in a blender with chicken stock, crema, and cilantro. Puree until smooth and season with salt and pepper.

Pour the sauce into the skillet. Bring to a low simmer. Add chicken thighs back to the pan and simmer until the chicken reaches 165°F, about 10-12 minutes.

Stir in the reserved rajas and adjust seasoning as needed. Remove from heat and top with pickled onions, pepitas, and chopped cilantro. Finish with a squeeze of lime and serve over rice or with warm tortillas.