Chicken thighs are fantastic pan fried skin down for that crispy texture. The bones tend to get in the way of eating them however, and they are a hassle to remove (though quick with good knife/shear technique). I'd love to be able to buy boneless skin-on thighs as they seem like the ultimate easy/juicy/flavourful cut of chicken.
Is there just such a small demand for boneless skin-on thighs that they don't bother producing them, or is there a butchery processing reason (e.g. does industrial-scale deboning damage the skin)?