RE: boneless, skinless thighs
One of my favorite uses of chicken thighs is for a sort of galantine. However, this uses the whole leg/thigh section and keeps the skin on.
This is essentially a de-boned leg/thigh section that is then stuffed with vegetables and rolled, skin side out and seared then finished in the oven.
It makes a really nice presentation at an extremely low food cost, however the labor it takes to do this drives the cost back up.
It is one of my favorite "secret" techniques and is particularly ideal for use in the home where, as an entre, you can make a very "fancy" meal very inexpensively ... though is actually a restaurant dish because of the nice presentation.
If I get the time, I might make a post of the technique, and post it to a thread from a while back that was titled "What is your favorite cooking trick?"
Other than that, the other things that come to mind for chicken thighs are:
They had a great segment on America's Test Kitchen on making chicken teriyaki, looked at all the sauces, homemade etc. Thighs were what they recommended.
Also, some folks prefer dark meat chicken in Jambalaya ... that might be a possibility as well. (see the recent jambalaya thread)