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It from the bone, then curry them for an hour or so. Chopped toms , pataks paste, veg, water.

or Piri Piri

most things you do with breasts you can do with thighs.

make a stew style dish.

Roast on a moderate to high heat for a bit, then flake the meat off with two forks and fry it with some garlic powder and more smoked paprika.

Bam! Chicken carnitas.

Or some kind of casserole I suppose.

then sprinkle some thyme over them
then bang them in the oven for a bit.

cover both sides in salt n pepa
put some olive oil in a frying pan and heat it up til the oil is smoking hot.
put them skin side down and dont move them for 5 minutes
turn the heat down and turn them over and cook for another 5-8 mins til they're cooked right thru.
sure you can do some fancy schmansy shit but salty crispy chicken is the bomb and y'all know it.

remove them, then saute the following in a bit more olive oil: sliced leeks (1 or 2), crushed garlic (half a dozen cloves), halved mushrooms (8-10), and diced pancetta (about 100-200 grams). Remove that mixture and set it aside. Pour into the pot about a litre of chicken stock, a glass of dry white wine, plus some tarragon, and bring to simmer, stirring and scraping down the sides of the pot to get all the tasty bits from your frying. Pour in a cup of cream, throw your thighs back in and set to simmer for 20 mins, stirring occasionally. Chuck the leek mixture back in, season with S&P to taste and simmer for another 5 minutes.

Serve in big shallow bowls, ladled over a hefty mound of mashed potato. Thank me later.

in a mixture of lime juice, beer, chili powder, cumin, paprika and plenty of salt, then gonna fry them, shred them and have it in a baguette with melted mozzarella

First, brine the thighs overnight. Salt + chicken + water to cover -> bowl -> fridge. This makes the meat tender and tasty.

To cook, get a deepish pan (like a cake pan), and put like half a pack of butter in. Bang it in the oven to melt it down. You want about half an inch of melted butter in the pan.

Flour. You can get seasoning flour, or make your own - it's flour with tons of salt and pepper in it. Add other stuff if you like. Put loads of this in a ziploc bag for coating (makes far less mess this way).

Drain the chicken, pat it dry. Chuck each thigh in your bag of flavour until it's well coated, then place them skin side down in the pan of butter.

Blast them on high for like 15 mins, flip and repeat. Keep them in until crisp.

At the end you will have fried chicken, and it will be moist and tasty on the inside, but crispy and salty on the outside.

This is amazing when it's all done. The only problem is that the brining really does improve the end result - which means you can't just come home and make it when you feel like it :(