Place the chicken thighs in a large mixing bowl, cover with marinade and mix with your hands to thoroughly coat.

Place thighs in a slow cooker, scrape in any remaining marinade over the thighs. Cover and cook on high for 4 hours.

With about 40 minutes remaining in the cook time fill a pot with 2 cups of water, bring to a boil then dissolve in bouillon cube and butter. Add rice and cook til done.

While the rice cooks, saute onions and garlic in a large pan til onions are soft, then mix in beans and hot sauce, cover and continue to cook on medium low, stirring occasionally for 10-15 minutes.

When the rice is done, drain it and mix it into the beans. Continue to cook, stirring occasionally, about 5 minutes.

When the chicken is about 20 minutes from done, turn on your broiler. Use tongs to transfer chicken to a baking sheet. Place chicken under broiler for around 5 minutes til chicken and marinade crisps up.