Pat chicken thighs dry with paper towels. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder and onion powder. Rub olive oil over the chicken, then evenly coat with the dry rub mixture.

Smoke or oven-cook

If using a smoker: Preheat smoker to 225°F (105°C). Place chicken thighs on the smoker and smoke until internal temperature reaches 175–180°F (79–82°C), about 1.5–2 hours depending on thickness. If using oven: Preheat oven to 300°F (150°C). Place chicken in a baking dish, add 1/2 cup chicken stock around (not over) the pieces to keep moist, cover tightly with foil and bake until internal temp reaches 175–180°F, about 1.25–1.75 hours.

Rest and shred

Remove chicken from smoker/oven and let rest 10 minutes. Using two forks (or meat claws), shred the chicken into bite-sized strands and place in a medium bowl.

Sauce and finish

In a small saucepan combine barbecue sauce, apple cider vinegar and optional liquid smoke. Warm over low heat until just simmering, then pour over shredded chicken. Toss to coat well. Taste and adjust seasoning (salt/pepper) as needed. Keep warm until assembly.

Sandwich Assembly

Split buns and butter cut sides lightly. Toast on a skillet or griddle over medium heat until golden, about 1–2 minutes per side.

Pile about 1/2 cup (roughly 4–5 oz) of the sauced pulled chicken onto the bottom bun, top with pickles and a generous scoop (about 1/2 cup) of coleslaw if desired, then place top bun.

Serve immediately with chosen side: baked beans, coleslaw (extra), or cornbread. Four sandwiches serve 4.

Baked Beans (side option)

If using bacon, cook diced bacon in a small saucepan over medium heat until just crisp. Remove most fat, leaving about 1 tablespoon in the pan. Add diced onion and sauté until translucent, about 4–5 minutes.

Add drained beans, ketchup, brown sugar, yellow mustard, apple cider vinegar and Worcestershire sauce to the pan. Stir to combine and simmer gently for 10–12 minutes so flavors meld. Taste and adjust seasoning. Keep warm and serve alongside sandwiches.

Coleslaw (side option)

In a large bowl whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth. Add shredded cabbage and carrot and toss to coat evenly. Refrigerate at least 20 minutes to let flavors meld. Serve chilled or at room temperature as a topping or side.

Cornbread (side option)

Preheat oven to 400°F (200°C). In a bowl whisk together cornmeal, flour, sugar, baking powder and salt. In a separate bowl whisk milk, egg and melted butter. Pour wet into dry and stir until just combined—do not overmix.

Pour batter into a greased 8-inch square or 9-inch round pan and bake 18–22 minutes, or until golden and a toothpick comes out clean. Let cool slightly, cut into 6–8 pieces and serve warm with sandwiches.