Pat the chicken thighs dry with paper towels.

In a small bowl, mix together the paprika, garlic powder, onion powder, salt, and black pepper.

Rub the chicken thighs generously with the dry spice mix.

Place the seasoned chicken thighs on a wire rack set over a baking sheet and refrigerate uncovered for at least 2 hours or overnight. This step helps to dry out the skin for extra crispiness.

Preheat your Green Mountain Grill to 225°F. Use fruitwood pellets like apple or cherry for a subtle sweetness or mix with hickory for a bolder flavor.

Make sure the pellet hopper is filled and the grill is clean.

Remove the chicken thighs from the refrigerator and let them come to room temperature (about 20-30 minutes).

Lightly brush the thighs with olive oil.

Place the chicken thighs on the grill, skin side up.

Close the lid and smoke the chicken thighs for about 2 - 2.5 hours, or until the internal temperature reaches 165°F.

Once the chicken thighs reach 165°F, increase the grill temperature to 400°F.

Continue to cook the thighs for an additional 10-15 minutes to crisp up the skin. Keep an eye on them to avoid burning.

While the chicken is smoking, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, black pepper, and salt in a small saucepan.

Simmer over medium heat for about 15 minutes, stirring occasionally until the sauce thickens.

If you like your chicken saucy, baste the thighs with BBQ sauce during the last 30 minutes of smoking.

Once the chicken thighs are done, remove them from the grill and let them rest for 5-10 minutes.

Serve with your favorite sides like potato salad, grilled corn, and coleslaw.