Clean chicken and pat dry.
Season the chicken thighs with poultry seasoning, paprika, onion powder, and garlic powder.
Heat a cast iron skillet and brown chicken and cook through.
In a nonstick pan, melt the butter and sugar.
Meanwhile, cut the chicken into bite-size pieces.
Combine the remaining sauce ingredients: hoisin, soy sauce, minced garlic, ginger, and bourbon.
Add the chicken to the sauce, stir, and serve.
