In a small mixing bowl, combine ketchup, brown sugar, molasses, Worcestershire sauce, vinegar, garlic powder, paprika, mustard, chicken broth, and salt. Whisk until combined and sugar has mostly dissolved. Set aside.
Wash, trim, and dry your chicken thighs. Salt each side and allow them to rest for about 5 minutes. Set aside.
Coat the bottom of a large skillet with oil and heat on high. When oil is hot and shimmery, add in chicken, and sear until meat has browned slightly—2-3 minutes each side. (Note, allow the chicken to naturally release from the pan, rather than tearing it off with a spatula).
After chicken is done searing, add in the broth mixture and bring to a boil. Reduce heat to medium-low and allow chicken to simmer for 25 minutes. When the chicken is done cooking, the sauce will be thickened and reduced in volume significantly.
Serve chicken with iceberg lettuce, pickles, and cole slaw for a healthy lunch, or on buns for barbecue chicken sandwiches. Enjoy!