This technique for deboning chicken thighs is relatively simple.
Ideally you should use a deboning knife,
which is a bit thinner and curved at the end,
but any another thin knife,
or even a chef's knife, will work as well.
So, ideally a smaller knife,
a slightly thin and curved knife.
As for important tips:
try to run the knife as close to the bone as possible,
to discard as little meat as possible.
I always like to trim off the excess skin and fat.
I like my chicken with skin and fat,
but in excess they can overpower your recipe.
It's also a nice idea to keep
the bones to make a broth or a soup,
because they have a lot of flavor
and it's not worth throwing them away.