Keith, thank you for sharing the details of your SV cooking technique.
Many people find chicken thighs unpleasantly chewy when cooked below 150ᴼF / 66ᴼC.
Ice bath chilling requires longer than you specify, particularly for large joints. Adding or subtracting heat occurs at about the same rate in meat. You should have sufficient ice to keep bath temperature safely below 40ᴼF / 5ᴼC. And most meat doesn't require chilling bedore searing.
In my experience 90 days is the longest frozen storage time in a domestic freezer for optimum quality. They just aren't cold enough.