Remove the skin from the chicken thighs and reserve for another recipe.
Place the beer, maple syrup, sea salt, chilli and thyme into a large, oven proof roasting tray or pan and whisk to combine. Add the skinned chicken thighs and garlic cloves.
Cover with foil or a tight fitting lid and place in the oven for 3 hours. Check on the chicken after 2 hours and add more liquid to the pan if need be, or remove the lid if there’s still plenty of liquid. Return to the oven for another hour (or more) until the chicken is tender enough to shred. Make sure the liquid doesn’t completely evaporate, however, as the chicken may burn.
Remove from the oven, then transfer the chicken thighs onto a plate or chopping board. Remove the bone and shred using a fork or tongs. Return to the pan with the braising liquid and stir to coat. Taste and add more salt or chilli before serving, if necessary.