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Spread your thighs out so they’re not folded up, and trim off any unwanted fat. No need to go crazy here! Add chicken to a large bowl and mix well with the remaining ingredients. You can cook right away or let it marinate for a couple of hours or even overnight.
Preheat the oven to 425 when you’re ready to bake your chicken. Let the chicken come to room temp if possible, and stack the marinated thighs tightly on top of eachother in a loaf pan. Bake uncovered for 45 minutes or until cooked through.
Let it rest for 5-10 minutes, then carefully drain the liquid from your loaf pan into a bowl (you might want to drizzle it back on later) and turn the pan upside down onto a cutting board. Chop it up and use it in rice bowls, pitas, salads etc!