RE: Boneless/Skinless Chix Thighs
I've used thigh meat almost exclusively for stir fries for years, and lately Cooks Illustrated has been encouraging it. Thighs don't dry out as white meat does.
Our typical mid-week baked chicken parts (just spiced, bbq sauce, orange marmalade, etc.) is skin-on thighs unless something else is on sale. They're easy to cook, tasty, and easy to cut up for sandwiches or to pack whole with some rice for lunch.