Here is my first attempt. I had a heritage bird frozen so I thawed that and took a whack at the recipe.

I deboned, salted, and evened out each thigh and then left it for 15 minutes while prepping the rest of the bird for stock and roasting. I heated my pan to med-low with canola oil (going to use something else next time) and then once the oil was just barely bubbling, dried off both pieces completely and then skin side down until about 80% cooked through, the first 2-3 minutes with weights on each piece to flatten out. I spooned a bit of oil on them and then flipped. I think at this point I left them about 30 seconds too long because they weren't overcooked but they were close. I let them rest for 10 minutes while cleaning up and then sliced them up and served with salt/wasabi.

I'd grade myself a 75 for taste and 60 for visuals. Lots of room for improvement. It was also a fairly small bird so the thighs cooked much faster than the recipes would indicate. I am picking up another bird this weekend so I'll give it another go, this time with a shio koji step.