Actually, boiling will remove some of the oakiness so the beer is now less oaky than it would have otherwise been. I know guys who cook their oak chips in a pressure cooker and then just add the liquid to the beer.
The key here is really contact time based on surface/volume ratio. Because of the larger surface area of chips, they need to spend a lot less time in the beer than cubes would in the same volume of beer to impart the same amount of oakiness. Similarly, a barrel has less surface area per volume, so you age in a barrel for longer.
Anyway, the best way to solve the problem is to blend it with another beer. If it is extremely oaky then you might just add a little bit to a batch to get the oak level you want. Experiment in a glass before you go blending it 50/50 with something, or you might end up with 10 gallons of beer that is too oaky. You can brew another DIPA, an IPA, or PA to blend it with. It could be really nice with an Imperial Stout too, or lots of other styles depending on how much you need to add to get the oak level you want.
Let us know how it works out.