Preheat oil on medium-high heat.
Mix the dry spices, salt, and peper. Sprinkle 1/2 of the mixture onto the chicken thighs. Cook the thighs, seasoned side down, for 3-4 minutes. Sprinkle the remainder of the mixture onto the uncooked sides. Cook on the other side for 3-4 minutes.
Remove the chicken. Add the onion, and let cook for 2 minutes. Add the chicken and stock. Bring to a boil, and then cover and let simmer on medium-low for 20 minutes.
Remove the chicken, and let it cool for a few minutes. Shred the chicken. Then, putt chicken back into the pot. Add the BBQ sauce, and stir. Cover, and cook on medium for 10 minutes.
Serve on buns.
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