Instant Pot: Add all the ingredients to the Instant Pot and stir. Cook for 7 minutes and let naturally release. Slow Cooker: Add everything to the slow cooker and cook on high for 3-4 hours or low for 6-8 hours. Stovetop, oven, or grill: Marinate the chicken in the remaining ingredients for at least three hours before cooking. For extra tender chicken, add 1/4 cup of Greek yogurt to your marinade. Shake off excess marinade before cooking. For stovetop, heat a touch of olive oil in a pan and add the chicken thighs in a single layer. Cook 4-5 minutes until browned. Flip over and cook for 3-5 minutes until cooked through. Repeat if needed. For the grill, cook for 4-5 minutes per side. For the oven, bake at 425 degrees for 18-25 minutes, depending on thickness.

Shred the chicken using two forks and let it soak up the sauce for 5 minutes before serving.

This last step is optional but highly recommended to get the delicious crispy bits. Once your chicken is cooked and shredded, use a slotted spoon to place it on a baking sheet sprayed with cooking spray or covered in foil. Broil until browned and crispy, about 4-5 minutes.