I think fat still equals flavor here, but one way to almost guarantee you get bite through skin is scraping the fat. You almost can't screw it up that way. If you don't scrape there are plenty of ways to get bite through, but in my opinion also more window for errors. Obviously, these comp guys that do it week after week have it the process down. When you do it here and there, scraping just kind of takes some of the guesswork out. I certainly wouldn't bother scraping skin for a home cook. If I was watching fat intake, I would just leave the skin off entirely when I cooked it.
In my personal comp story, I had never cooked chicken for a comp before. I used a brine plus a buttermilk marinade to get the moisture that may have been lost by scraping the skin, and not using the braising method. I cooked probably 24 thighs at the AR, but if there wasn't a ton of people too feed I would have cooked one 12 pack. I wasn't overly concerned with uniformity. There will always be 6 out of 12 that are close enough for me.
Trooper and Tech may be the uniformity guys to answer. They have a pretty meticulous mini muffin loaf pan process that results in an OCD like uniform product. And I mean that as a compliment. I like a clean nice box and meat, but I don't have that gene.