Chicken Thigh is dark meat. Dark meat is darker in color due to the presence of myoglobin. More importantly, dark meat contains more fat and connective tissue that white meat. This means that longer cook times can be used to alter the texture of dark meat. In general, we'd also recommend higher temperatures than white meat. Ideally, chicken thigh would be cooked at 150ºF or higher. Additionally, you can try and confit chicken thigh.
Stefan takes on the classic FIlipino national dish. 147F for 90 minutes, pre-seared.