I've been buying a lot more chicken thighs lately (bone in, skin on) and de-boning and removing the skins myself so I could save them for homemade stocks (No point in paying extra for the store to do that for me, then I don't even have the scraps for broth). I will buy a large pack of the thighs, and just plow through them all on a Saturday afternoon, portioning off the chicken thigh meat into zip-loc bags for meals during the rest of the week.
If I know I am going to be having chicken for lunch or dinner, I will just grab one of those bags and pour some teryaki marinade into it, so it will be ready to go when I get home. Even if I forget to do that, even a quick 15 min marinade in it will work. Then I just fry them off in a pan with some canola oil. I will either slice them up and put them over a quick fried rice (just rice, oil, green onions, egg, and soy sauce), or I will cut them up and put them over a simple salad dressed with rice vinegar and canola oil. They're even good as a sandwich, on a wheat bun with some grilled pineapple, red onion, and lettuce.
"Eggs in Purgatory" is another favorite - and it's one of those "breakfast for dinner" type meals that is easy and inexpensive. It's basically just eggs poached in a spicy tomato sauce and served over some crusty toast - I add a generous amount of Romano cheese too, to top it all off. I'll start by cracking two eggs into a bowl (if the yolks break, I will scrap this recipe and just go with an omelette instead). Then sliver some fresh garlic and add it to an 8 inch pan with some olive oil and a good amount of red pepper flakes. Let these simmer a bit to infuse the oil, then add some *crushed* tomatoes (don't use diced, since they often come packed with chemicals that keep the tomatoes from breaking down into a sauce) and some herbs of choice if desired, I usually go with dried oregano. No need to salt this, since the cheese we're adding later is salty enough. Add the eggs into the sauce gently, and cover with a lit - letting them poach on a gentle simmer. Meanwhile, toast a couple slices of a good crusty Italian bread - something sturdy and rustic, not spongy sandwich bread. Then when the eggs are done, spoon some sauce onto the toast, and top with the eggs, then top with a bunch of Romano - and perhaps a hit of fresh cracked black pepper.