Combine the chicken thighs, broth, garlic powder, onion powder, and salt in a saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 12 to 15 minutes until the chicken reaches 165°F and shreds easily.

Transfer the chicken to a cutting board and shred it into bite sized pieces using two forks.

Melt the butter in the same pan over low heat, stir in the buffalo wing sauce, add the shredded chicken, and toss until evenly coated. Warm through for 2 minutes.

Toast the buns cut-side down in a dry skillet until golden. Pile the saucy chicken onto the bottom buns, drizzle with blue cheese dressing, add your crunch topping, and close the sandwiches.