Chicken thighs are the best part of the bird, to me.
In a bit earlier but I have to second your view of chicken thighs being more flavorful than breasts. Legs - the part that comes with a handle - is second. Better than Excellent cook that my wife is still favors breasts.
A popular South American treatment of chicken is “Pollo Escabeche”. Basically it’s cooked bone-in chicken thighs or legs that is then pickled in a vegetable, vinegar and spice mixture. Chicken is pan seared then baked until done. Cooked chicken is then marinated for an hour in a sautéed mixture of vinegar, Peruvian “Aji Panca” – a mild red pepper paste, garlic, onions, carrots, cumin, oregano, honey and chicken stock. Serve at room temperature to suit on lettuce with cooked sweet potato rounds, sliced boiled eggs and Peruvian purple “Botija” olives or Kalamata olives. Alternative recipes for “Escabeche” using fish are readily available. If interested in recipe details, a quick search will provide one that suits.
“Chicken thighs are the best part of the bird, to me.”
Thighs were my mother’s favorite part, I got wings/drumsticks and so did my sibling. Dad got the breasts.
My wife and I both like the breast meat.
However, the thighs are now our favs. She throws a couple of extra thighs on the pan to become sandwiches or salad toppers the next day.