Trim excess fat from the chicken thighs and pat dry with paper towels. In a small bowl mix kosher salt, black pepper, smoked paprika and garlic powder. Rub the spice mixture evenly over both sides of the thighs.

Sear (optional for flavor)

Heat olive oil in a large skillet over medium-high heat. When hot, add the thighs and sear 2 minutes per side until nicely browned. Work in batches if needed. Transfer seared thighs to a slow cooker or a heavy Dutch oven.

Slow-Cook or Braise

Thinly slice the onion and add to the cooker or Dutch oven with the chicken. Pour in chicken stock (or water), apple cider vinegar, brown sugar and 1 cup of bbq sauce. If using a slow cooker, cook on low for 3.5–4 hours or on high for 2–2.5 hours until very tender. If using the oven, cover and bake at 325°F (163°C) for 1.5–2 hours until falling apart.

Shred and Sauce

Remove the chicken to a cutting board or bowl and shred with two forks. Return shredded chicken to the pot, add remaining 0.5 cups bbq sauce, stir to coat and simmer on low 10–15 minutes to let flavors meld and sauce thicken slightly. Taste and adjust seasoning with salt, pepper or more vinegar for brightness.

Cilantro Lime Rice

Rinse the rice under cold water until the rinse runs clear to remove excess starch. Drain thoroughly.

In a medium saucepan bring 4 cups water and 1 tsp kosher salt to a boil. Add the rinsed rice and butter, stir once, cover, reduce heat to low and simmer 15–18 minutes until water is absorbed and rice is tender.

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork. Zest the lime and then juice it. Stir the lime zest, 1–2 tbsp lime juice (to taste), and chopped cilantro into the warm rice. Taste and add more lime or salt if desired.

Mexican Street Corn Salad (Esquites)

If using fresh corn, remove kernels from the cobs. If using frozen, thaw and pat dry. Heat a large skillet over medium-high heat and add the butter. When butter foams, add the corn and cook, stirring occasionally, until some kernels are lightly charred and golden, about 6–8 minutes.

Reduce heat to medium, remove skillet from direct high heat and let corn cool 2 minutes. In a bowl combine mayonnaise, sour cream, juice of the lime, chili powder, salt and pepper. Stir in the warm corn and mix until evenly coated.

Fold in crumbled cotija (or feta) and chopped cilantro. Taste and adjust seasoning with extra lime or salt. Serve warm or at room temperature.

Optional Garnishes / Serving

Arrange pulled bbq chicken, cilantro lime rice and esquites on a large platter or in separate serving bowls. Offer lime wedges, extra chopped cilantro and extra bbq sauce on the side. Each serving can be built as a bowl or used to fill tortillas if desired.

Leftovers: refrigerate in separate airtight containers up to 3–4 days. Reheat chicken gently in a skillet with a splash of water or in the microwave; reheat rice covered with a damp paper towel to retain moisture.