1. Start by patting the chicken thighs dry with paper towels. This helps the seasoning stick and gives you better browning later.
2. In a small bowl, mix together the smoked paprika, chili powder, salt, and pepper. Rub this spice blend all over the chicken thighs.
3. Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken thighs and cook for about 5-6 minutes on each side until nicely browned. They don’t need to be fully cooked through at this stage.
4. Remove the chicken from the skillet and set aside. In the same pan, add the sliced onion and bell pepper. Cook for 4-5 minutes, stirring occasionally, until softened and slightly caramelized.
5. Add the minced garlic and sauté for another 30 seconds until fragrant.
6. Return the chicken to the skillet. Pour the BBQ sauce over the chicken and veggies, turning to coat everything evenly.
7. Reduce the heat to low, cover the skillet, and let everything simmer gently for 10-12 minutes, or until the chicken is cooked through and tender.
8. If you’re using cheese, sprinkle it over the chicken now and cover again for 1-2 minutes until melted.
9. Serve the BBQ chicken hot on toasted buns, garnished with fresh parsley or cilantro if you like. Plenty of napkins recommended!

Here’s a little insider tip from my kitchen: I sometimes throw in a splash of apple cider vinegar near the end to brighten up the sauce—my mom would nod approvingly at that balance of tang and sweet.