I smoked a bunch of boneless, skinless chicken thighs. They're quick, easy and versatile. I do a 1 hour wet brine and lightly rub with whatever I have on hand. I don't sauce, spray or even look at them until the temp probe says 170.
I've been shredding them and serving with white sauce, but they'd work just as well serving whole with sweet baby ray's.
The sauce (not pictured):
Those look great. What's your smoker setup?
Nothing special or pro. I have a well used fb marketplace wsm 18". I keep it simple with Kingsford blue and whatever wood chunks go with the meat. I did Applewood with this chicken.