Place all the trimmed chicken thighs in a large bowl and set aside. In a small bowl, mix together all the spices and use to evenly coat all the thighs. Set aside.
Remove the lid from a 6 quart Instant Pot, push the sauté button and add the olive oil and sliced onion. Sauté for about 3 minutes, then add the minced garlic. Sauté together for another minute then turn off Instant Pot. Add the seasoned chicken thighs on top of the onion and garlic mixture, then pour 1 ½ cups of bbq sauce over the chicken. **All Instant Pots are NOT created equal. If using a thicker BBQ sauce or if your IP uses more liquid in recipes, add up to 1 cup of water or stock at this time.
Cover with the Instant Pot lid; making sure it's locked and the steam value is in the closed position. Select the "poultry" preset button or manual high pressure for 20 minutes. (Use 15 minutes manual high pressure for boneless chicken breast.)
When pot is finished, wait 10 minutes for it to cool down or release pressure manually by taking a hand towel and carefully opening up the steam value on the lid. It is safe to open once all steam has been released.
If there is cooking liquid left in in the pot, remove the lid and turn on the sauté button on. As the liquid is evaporating, take two forks and shred the chicken thighs. Continue shredding and mixing until all the chicken is pulled apart and the liquid has evaporated.
Can mix in extra bbq sauce, if desired, and heat through for another minute or two. Turn off the pot, serve immediately and enjoy!
Store leftovers in a tightly covered container in the refrigerator for up to 3 days.