What to do with boneless chicken thighs

Make tacos

I cook them in little sesame oil, making sure to brown them good and leave some bits stuck to the pan. Set aside once cooked. Then toss in some chopped garlic and saute for a minute, scraping up the stuck bits. Cut the heat then add a little honey. Pour over the chicken and you have honey-garlic Asian-ish chicken.

Literally anything. I season them and brown them in a small black iron skillet, then pop them into the toaster oven to finish them off. They will take any spice you're in the mood for and never dry out.

I trim them the best I can, that chicken fat doesn't enhance the flavor IMO.

Bake them seasoned on parchment paper then dip them like you would Buffalo wings.

Smother 'em....

Season the thighs liberally with Tony's, garlic powder and onion powder. In a large roaster, or a oven safe deep pan, add some butter and oil and brown thighs on both sides really well. (DO NO USE A NON-STICK POT OR PAN). Chop up and add 2 onions, a bell pepper, and lots of fresh garlic and then use a spoon to scratch the fond (stickings from frying the meat aka FLAVOR) off the bottom of the pan. GET ALL OF IT UP OFF THE BOTTOM. Add 2 cups of water. Bake at 350 degrees for 30 min per pound of chicken. When the thighs are done, take them out of the pot and put them to the side. Put your pot with the drippings on the eye of the stove and bring to a rolling boil. Once it is boiling add a mixture of flour and water. I usually mix two cups of cold water and I just add flour to the water mixture until I have the thickness I want. Whisk the mixture really well to get rid of the clumps and then add to the pot and stir in until you have a consistent gravy. Return the thighs to the pot and let it simmer for about ten minutes on low, spooning over the gravy onto the thighs. Serve over rice or mashed taters with some green beans or a salad or something. It's damn yum baw.

Make bacon
Marinate thighs in soy sauce, grill
Place on Hawaiian rolls with bacon and cheese.
Squirt a little honey mustard on it.

Bomb arse sandwiches

go to an international store and buy an indian dinner mix packet like rogan josh or tikki masala. Usually you only have to add water and sometimes plain yogurt.

Sambal Chicken Skewers

1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
Special Equipment
8 bamboo skewers soaked in water at least 1 hour
Preparation
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Remove chicken and thread 4 or 5 pieces onto each skewer.
Transfer leftover marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

I like to lightly season the thighs with some Emeril Essence, Tony's, whatever seasoning you like, and sear them for a few minutes on a screaming hot cast iron skillet with a little grape seed oil to keep them from sticking. I pull the chicken out of the skillet, throw some whole rosemary stems with the leaves on into the cast iron skillet, then put the chicken right on top of the rosemary, throw some more rosemary on top of the chicken and finish cooking the thighs in a 500 degree oven. Depending on thickness of the thighs I can have them done in 5-8 minutes. It's quick, cooked in one skillet for easy cleanup, and taste outstanding. Even my picky kids like it. That quick sear high heat method with rosemary only works good with boneless thighs. You would think they would turn out dry but if you don't overlook them they are very juicy and have that great rosemary chicken taste which pairs well with each other.

Like 2 Live Crew said - Anything you want!