1. In a small bowl, combine sugar, paprika, salt, garlic powder, and onion powder.
2. Prepare your smoker according to manufacturer’s specifications and heat to 250˚F.
3. Trim excess skin and fat from the thighs. Pat dry with a paper towel. Shape thighs back into cylindrical shape. Season on all sides with spice blend.
4. Once the smoker is up to temperature, place the thighs on the smoker grate, smaller thighs further from the main heat source, and smoke for 2-3  hours or until an instant read thermometer registers 165˚F. I like to start checking my thighs at about 1 and ½ hours.
5. Remove chicken from the smoker and place on a platter. Cover with aluminum foil and allow to rest for 5-7 minutes before serving.

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