On a tray, season your chicken thighs with salt, black pepper and garlic powder generously on both sides. Put the chicken thighs in the fridge uncovered to let them brine for at least 12 hours.
In a medium saucepan set to medium heat, add 2 tbsp of butter and garlic to cook for a couple minutes until the butter is fully melted and the garlic starts to pick up some color. Add your drained capers, lemon juice and your white wine. Stir until evenly combined and smash some of the capers as well. Let it simmer for 4 to 5 minutes or until fully reduced. Season with salt and pepper to taste. Remove from the heat and set aside.
In a medium bowl, add the remaining butter, followed by the parmesan cheese, your cooked capers and parsley. Mix well until evenly combined. Set aside.
On a grill set to medium high heat, cook your chicken thighs for 6 to 8 minutes per side, 16 minutes total or until it reaches an internal temperature of 160 degrees F. Remove from the grill and set aside.
Serve your grilled chicken and top with your piccata. Melt the piccata using a torch or by placing your chicken thighs in a skillet or pan set to medium heat and cook covered with a cloche for 1 minute or until the piccata begins to melt. Remove from the heat and serve. Enjoy!