Begin by seasoning your gluten-free flour with salt and pepper on a large plate. Dredge each boneless skinless chicken thigh in the mixture, making sure to coat them thoroughly while shaking off any excess flour.

Heat a generous tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add the dredged chicken thighs and sear for about 4-5 minutes on each side until golden brown.

Transfer the cooked chicken to a plate and cover loosely. In the same skillet, pour in ½ cup of bourbon and scrape the bottom to lift flavorful bits. Allow it to simmer for 1-2 minutes.

Lower the heat and add 1 cup of chicken broth, ¼ cup of pure maple syrup, ½ cup of chopped pecans, 2 tablespoons of Dijon mustard, 2 tablespoons of apple cider vinegar, 2 tablespoons of gluten-free tamari, and 1 teaspoon of dried rosemary. Stir and let simmer for about 3-4 minutes.

Return the chicken thighs to the skillet, nestling them into the sauce. Cover loosely with aluminum foil and let simmer for an additional 10 minutes.

Once done, plate the thighs topped with the sauce and additional pecans. Serve hot over mashed potatoes or beside a salad.