Pat chicken thighs dry. In a bowl combine smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, olive oil and apple cider vinegar. Toss chicken to coat and let sit 10 minutes (or refrigerate up to 2 hours).

Smoke or Roast

Preheat smoker to 225°F (or oven to 300°F). If using a smoker, smoke chicken for 60–75 minutes until internal temperature reaches 165°F. If using oven, roast on a foil-lined sheet pan 25–35 minutes or until 165°F. Let rest 5 minutes, then shred coarsely with two forks.

Pickled Onions & Island Salsa

Quick-pickle the onions

Combine apple cider vinegar, water, sugar and 0.25 tsp salt in a small saucepan and warm until sugar dissolves. Place thinly sliced red onion in a jar, pour hot pickling liquid over onions, press down, and let cool to room temperature (about 20 minutes). Refrigerate until needed. Use 1/4 cup on the nachos.

Make island salsa

In a bowl combine diced pineapple, mango, red bell pepper, red onion, chopped cilantro, minced jalapeño, 2 tbsp lime juice and 0.25 tsp salt. Stir and taste; adjust lime or salt. Refrigerate until assembly.

Blistered Street Corn

Heat a skillet over high heat until very hot. Add butter and corn kernels and cook, stirring occasionally, until kernels are blistered and golden in spots, about 5–7 minutes. Remove from heat and stir in 2 tbsp chopped cilantro, 1 tbsp lime juice and 1/4 tsp salt. Set aside.

Queso & Jalapeño Crema

Queso

In a small saucepan over low heat combine diced white queso and 1/2 cup milk. Stir constantly until melted and smooth. Keep warm on lowest heat, stirring occasionally. If too thick, add a splash more milk.

Jalapeño crema

Char the seeded jalapeño in a small skillet or under broiler until blackened on the outside, about 3–4 minutes, then place in a bowl and cover for 5 minutes. Peel if desired and puree the charred jalapeño with 1/2 cup sour cream, 1 tbsp lime juice and 1/4 tsp salt until smooth. Chill until assembly.

Assembly & Finish

Preheat broiler or oven to 425°F (or 450°F broil). On a large rimmed baking sheet spread half of the tortilla chips into an even single layer. Scatter half the black beans, half the shredded smoked chicken and half the shredded cheese over the chips. Add a few spoonfuls of blistered corn and some island salsa.

Top with remaining chips and repeat layers with remaining beans, chicken and cheese. Place under the broiler (or in the oven) just until cheese is melted and bubbly, about 3–5 minutes—watch closely to avoid burning.

Remove nachos from oven. Drizzle warm queso over the top in ribbons. Dollop jalapeño crema and sour cream in small spoonfuls across the nachos. Scatter pickled red onions, fresh jalapeño slices, chopped cilantro and the remaining island salsa. Serve immediately.