Chicken thighs are a small, moist packet of protein. They usually stay moist through most cooking methods. My spouse has, over the years, convinced me to substitute chicken thighs in many recipes. The thighs can easily be boned, if desired, by running a sharp knife carefully along both sides of the thigh bone and then around the end of the bone.
I have a number of chicken recipes on this blog. All of these recipes can be made with chicken thighs or a combination of chicken thighs and breasts.
The Curry Chicken, Chicken Veronique, Chicken Florentine, and Chicken with Cranberry Sauce on this blog can all be made with chicken thighs. Give it a try.