Part 8/12:
Pan-sear the marinated chicken thighs in a hot, oiled skillet. Use an ample amount of oil (more than you might normally) to develop a deep, crispy crust. Add some weights on top of the chicken as it cooks to promote even browning and get that desirable char. Pour in a splash of soy sauce to enhance caramelization and introduce smoky, savory notes.
Cook until darkly charred on the outside, then remove from heat to rest. Slice into long strips that will stay hot and juicy inside the quesadilla.