Cooking boneless skinless chicken thighs
Quick and tender do not typically go hand in hand.  

I get this is not really a direct answer but I slow cook 4 or more at a time and refrigerate.  Then microwave for like 30 seconds as needed.  I use skin with bones (cheaper) and then remove the skin and bones after cooked.  Cooking in the fat works better in a slow cooker and tenderizes.  Yes the chicken does absorb some fat.  But you also melt off all the surface fat.

For direct cooking I would saute with red wine.

I don't have one but a programmable pressure cooker may be your best option.