Begin by heating olive oil in a medium skillet over medium heat. Add the thinly sliced onion and sauté for 3-4 minutes until fragrant and translucent.

While the onions cook, generously sprinkle salt and pepper on both sides of the boneless, skinless chicken thighs. Carefully place them into the skillet with the sizzling onions.

Lower the heat to medium-low, cover the skillet, and allow everything to cook for about 2-3 minutes.

Remove the lid and let the chicken cook uncovered for 8-10 minutes until golden and an internal temperature of 165°F is reached.

Once cooked, use two forks to shred the chicken right in the skillet.

Pour in your lower carb BBQ sauce and mix it with the shredded chicken. Allow it to heat for an additional minute.

Top the mixture with shredded cheese, cover the skillet once more, and let it rest for 1-2 minutes until the cheese is melted.