How do you cook boneless chicken thighs?
This is my favorite cut: the boneless, skinless chicken thigh. I generally sear it in a pan that already has oil and spices in it, to seal the meat, and then reduce the heat to the higher end of Medium to cook it in an open pan. If hovering over it while it cooks isn't practical for you, try spicing and breading it before you fry it. The coating makes the meat more forgiving about when it is turned, etc., and helps to seal in the moisture.