I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues.   First it is uneven in width, making it hard to properly cook the insides without overcooking the outside.  Second I do not know how to work the chicken skin. By the time the chicken is properly cooked, the skin is scorched - not crispy.  Third is that I do not know what kind of liquid goes well if I want to deglaze the pan. I am looking for a tangy, savory sweet gravy but I do not know what kind of ingredients will get me there (just basic deglaze knowledge).  I hope you guys can provide some guidance as to how to nail boneless chicken thighs and solve these problems I am having because YouTube and Google have not been my friends today.  EDIT: I have noticed some confusion about what is a chicken steak, so here:   EDIT V2: Using what the comments have taught me, I have changed from  "chicken steak" to "boneless chicken thighs". I will keep the picture to avoid further confusion. 
I'd deglaze the pan after each pan and transfer the juices to a small bowl to make a sauce   I would wipe/clean (no soap) the pan after each batch.  After the last batch, transfer the bowl content and make a sauce with the last pan drippings and what you already have. 