Season boneless, skinless chicken thighs with rub.
Sear chicken on a hot cast iron skillet.
Flip chicken thighs after a few minutes on each side to develop crust.
Add sauce to the chicken when almost done.
Scrape fond from the pan into the sauce.
Cook chicken until it reaches around 170 degrees.
Remove chicken from pan and chop into bite-size pieces.
Add chicken pieces back to the sauce to coat.
