Warm a large metal skillet on medium-high heat. Dry off chicken thighs and season with salt and pepper. Drizzle a little olive oil in the pan to coat it. Place chicken on hot pan (it’s ok to let them touch, fit them all in the pan). Let chicken brown on one side, about 4 to 5 minutes, then flip chicken and brown on the other side. Whisk the FODY Barbecue Sauce, soy/tamari, and ginger in a small bowl. Using a spoon, spread the sauce all over chicken in pan (after first flip). Cover with lid, reduce to minimum heat and cook one hour until tender.
*Alternatively, place chicken and other ingredients in a slow cooker and cook on low 8 hours or high 4 hours. Chicken will be tender and pull apart nicely.
Serve with cooked rice and steamed vegetables.