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.
Thanks. I will definitely look for it.