1 teaspoon olive oil

1 medium onion, thinly sliced

5 boneless, skinless chicken thighs

Salt and pepper, to taste

1/3 cup low-carb BBQ sauce

1/2 cup shredded cheese

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Heat olive oil in a medium skillet over medium heat.
Add sliced onions and sauté for 3–4 minutes, stirring occasionally.
Season chicken thighs with salt and pepper, then add to the skillet with the onions. Cover and cook on medium-low for 2–3 minutes.
Uncover and continue cooking until the chicken reaches an internal temperature of 165°F, about 10 more minutes.
Shred the chicken directly in the skillet using two forks.
Stir in the BBQ sauce until the chicken is evenly coated.
Sprinkle shredded cheese on top, cover, and let it melt for 1–2 minutes before serving.

Use bone-in chicken thighs if preferred, but increase cooking time.

Add bell peppers, mushrooms, or jalapeños for variation.

Can be served over cauliflower rice, lettuce wraps, or low-carb tortillas.

Store leftovers in the fridge for up to 3 days or freeze without cheese for up to 2 months.

Reheat on stovetop or microwave until heated through.