Slice each thigh in half horizontally, optionally hammer it even thinner
Place everything in a zip lock bag, press out any extra air, seal and massage until all the chicken is thoroughly coated in marinade. Refrigerate for 24 hours.
Layer the chicken on the spit, folding it over on itself as needed if pieces are too big
Cook times depend on your spit, but the outer layer will be ready to start shaving after 90 minutes or so, or if a meat thermometer inserted shallow in the meat cone registers above 155F and / or a test slice is no longer pink. The cooking process is an interactive one done over the course of 90 mins after the initial 90. Continue to let it cook, shaving off the outer layer every 20 minutes or so once it crisps up some. Continue this process until all that's left is the core of the cone, then you can pull that off the skewer and chop it up on a cutting board.