Low and slow chicken thighs?

So I know the general rule of thumb for dark meat chicken is hot and fast to get the skin nice and crispy. And I whole heartedly agree.... But what if I am removing the skin and just cooking bone in, skinless thighs? Would a low and slow cook create something special? Or should I keep ripping them at 400+ degrees (which is still delish). I've never attempted to cook them low and slow... Was just curious how that might work out.

Thanks