Teriyaki Chicken Thighs — Awkward Silence

Ingredients

Pat 2 pounds boneless skinless chicken thighs thoroughly dry and season all over with 1.5 teaspoons kosher salt. Let them sit at room temperature while you get everything else ready — 20 minutes if you have it.
Heat 2 tablespoons neutral oil in a large skillet over medium-high until it shimmers. Lay in the thighs in a single layer without crowding — work in two batches if needed. Sear undisturbed until deeply browned, then flip and cook the second side until they hit about 175°F. Move to a plate; they’ll finish in the glaze later.
With the skillet still hot, pour in about a quarter cup of chicken stock and scrape hard with a wooden spoon until every browned bit lifts off. Pour this liquid into a measuring cup to flavor other dishes.
Return the wiped skillet to medium-low. Add the thighs back along with about half of 0.5 cups sweet teriyaki sauce and any juices from the plate. Turn the chicken in the sauce as it bubbles and thickens into a glaze that clings. Keep the heat low — this sauce is sugary and will scorch fast.

Salting the thighs even 20 minutes ahead makes a real difference on skinless meat — it’s the only insurance you have against dryness now that there’s no skin or bone.
Don’t crowd the skillet during the sear. Two batches with good browning beats one batch that steams, and the fond is the entire flavor base for the rice.