First, fill tall pot with water. Preheat water to 165 degrees Fahrenheit using sous vide.

Meanwhile, pat chicken dry. Then, season chicken thighs with onion powder, sea salt and pepper.

Add seasoned chicken thighs, minced garlic and fresh herbs to a Ziplock bag or vacuum sealable bag.

If using vacuum sealed bag, seal bag and place in water. If using Ziplock bag, use displacement method by slowly lowering bag into preheated water bath. Once almost fully submerged, the air will be sucked out of the bag. Zip it shut.

Cook for 4 to 6 hours. The longer it cooks, the more it will fall apart in your mouth.

Once done cooking, immediately remove bag from water bath. Place in an ice bath to stop the cooking process.

Add a drizzle of oil to a skillet over medium high heat. Once oil is hot, carefully place chicken thighs in skillet.

Sear for 1 to 2 minutes per side. Remove from pan.

Finally, serve!