Sear the Chicken: Pat the chicken thighs dry with a paper towel and season lightly with salt and pepper. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over a medium-high heat. Add the chicken thighs in a single layer (work in batches if needed) and sear for 3-4 minutes per side, until nicely browned. This step adds a huge amount of flavour. Remove the chicken and set aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pot and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

Build the BBQ Sauce: Pour in the tomato ketchup, dark brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, mustard powder, cumin, salt, and pepper. Stir everything together until the sugar has dissolved.

Combine and Simmer: Pour in the chicken stock (or water) and the optional liquid smoke, and stir to combine. Return the seared chicken thighs and any accumulated juices back to the pot. Nudge them down so they are mostly submerged in the sauce.

Cook Low and Slow: Bring the sauce to a gentle simmer, then reduce the heat to its lowest setting. Cover the pot and let it cook for 1.5 to 2 hours. I find that the sweet spot is around the 1 hour 45 minute mark, where the chicken is incredibly tender. For a slow cooker, transfer everything to the slow cooker pot and cook on low for 5-6 hours or on high for 3-4 hours.

Check for Doneness: The chicken is ready when it is very tender and can be easily pulled apart with a fork. It’s always best to be sure, so I recommend checking the internal temperature has reached at least 74°C (165°F) with a meat thermometer, as advised by the Food Standards Agency.

Shred the Chicken: Carefully remove the chicken thighs from the pot and place them on a cutting board. Using two forks, shred the meat. It should come apart with very little effort.

Finish the Dish: Return the shredded chicken to the pot with the BBQ sauce. Stir well to ensure every piece is coated. Let it simmer gently for another 5-10 minutes, uncovered, to allow the sauce to thicken slightly and for the chicken to absorb all that wonderful flavour. Serve hot.