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Place the chicken thighs in a large saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to a steady simmer. Cook for 20–25 minutes, until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) reads 165°F (74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then discard the skin and bones and shred the meat into bite-sized pieces. Season with 1/2 tsp salt and 1/4 tsp black pepper and set aside.
While the chicken poaches, position an oven rack 6 inches from the broiler and preheat the broiler to high. Arrange the tomatillos, poblano halves (cut side down), jalapeños, onion quarters, and unpeeled garlic cloves in a single layer on a rimmed baking sheet. Broil for 8–10 minutes, until the tomatillos are blistered and beginning to collapse, the poblano skins are charred in spots, and the onion edges are darkened.
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