In a bowl, mix maple syrup, smoked paprika, garlic powder, salt, and black pepper. Add chicken thighs and marinate for at least 2 hours, preferably overnight.

Smoke the Chicken

Preheat your smoker. Smoke the marinated chicken thighs at 225°F (107°C) for about 2 hours or until the internal temperature reaches 165°F (74°C).

Pickled Mustard Preparation

Pickle the Mustard Seeds

In a small saucepan, combine mustard seeds, white vinegar, water, sugar, and salt. Simmer on low heat for about 10 minutes until the seeds are tender. Let cool and store in the refrigerator.

Spinach Spaetzle Preparation

Make the Spaetzle Dough

In a bowl, combine flour, eggs, blanched spinach, water, and salt. Mix until a smooth batter forms.

Cook the Spaetzle

Bring a large pot of salted water to a boil. Use a spaetzle maker or a colander to drop small amounts of the dough into the boiling water. Cook for about 2-3 minutes until they float, then remove and set aside.

Assembly

Serve the Dish

On a plate, place a serving of spinach spaetzle, top with smoked chicken thighs, and add a side of sauerkraut. Drizzle pickled mustard over the dish as desired.