Today the wife was at work. I wanted a simple dish to prepare for her when she arrived home. I purchased a large package of boneless/skinless chicken thighs to make this dish with. Butter was melted and poured into each of the ceramic on cast iron dishes. Kamado Joe poultry seasonings were liberally sprinkled on the butter. The skinless thighs were then rolled in the butter-seasoning mix. Additional garlic and fresh cracked pepper was added. A small amount of chicken broth was added to the bowl at this time. The dishes were placed upon the Big Joe, which was set up indirect with apple wood for smoke. The Joe was pre-heated to 350 degrees. Temperature probes were set into the largest and smallest thighs. When the thighs hit 140 degrees, the thick sesame sauces was drizzled over the chicken thighs, and the cook continued until the smallest piece was at about 174 degrees, and the largest was 167. The dishes were pulled and Italian blend finely shredded cheese was sprinkled on top, and the dishes were allowed to rest for ten minutes. Seasoned potato slices were cooked and French bread was sliced and coated with a seasoned butter.