Boneless thighs are somewhat rare in my judging experience but not unheard of. Most judges grasp the thigh by the bone ends and take a bite through the side. A few will pull meat off of the bone. All will, of course, taste the skin if it is provided. If you're getting results you like for flavor and texture, you can experiment with shaping (e.g. small muffin tin or similar) to get uniformity of appearance.
Aside from judging, where there is no requirment that it be served bone-in, I use bone-in for my "friends and family" cooks because I like the flavor and am an old "bone gnawer" from way back.
KCBS MCBJ & CTC
NOS American Made Traeger 075
Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I]
Grillin' and Smokin' like crazy for over 40 years :whoo:
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