It is generally after the missus has deboned the chicken thighs.
Interesting, have you tried cooking them with the bone in?
I've been doing this myself recently, skinning chicken thighs on the bone and removing any excess fat but leaving the bone in. They cook much the same as if using diced breast, just seal the surface, but simmer for about an hour or so in the sauce. I usually add extra water to the base sauce for the additional simmer time. The fat, sinew and muscle in the chicken thigh breaks down and helps to thicken the sauce.
When done the meat falls off the bone really easily and makes for a nice change to diced breast which I find can sometimes be a bit dry given it doesn't contain any fat.
I've recently experimented with marinating chicken thighs in jerk seasoning and cooking this with base sauce, lime juice and scotch bonnet peppers and sweet potatoes, again it makes a nice change and variation to the usual BIR style.