sizz, my favorite way of making chicken thighs, besides a cacciatore as constance suggested, is simply to skin and grill them, then serve it with mae ploy sweet chilli sauce and fresh cilantro. sweet chilli sauce is like a duck or apricot sauce that has been infused with hot pepper flakes.
since it is currently winter here, i would think baking them after basting with the chilli sauce would work without having to deal with the weather. serve with extra sauce, and the cilantro.
this also works well with fresh squid.
another way is to skin and bone them, then quickly pan fry the meat with diced onions, peppers, and tomatoes, then serve them wrapped in a pita with tsatsiki sauce (yogurt/cucumber), like a chicken gyro.
A true lover of nature does not despair now that his mistress has turned a colder cheek.