• remove the fat by trimming the chicken thighs
• season them on all sides with salt and a spice mix containing cumin, paprika, garlic powder and chipotle
• place them on a rack and in the smoker running at 140℃ - 280℉ and until internal temperature of the thighs reaches 82℃

Guacamole

• take an avocado, peel it off and smash it with a fork
• add lime juice
• add finely diced white onion
• add finely diced tomato flesh only
• add finely diced pickled jalapeno
• add finely chopped cilantro
• add a good pinch of salt
• add 1 tsp of chipotle chili powder
• mix it well
• in a big pan running on medium to low heat add 2 tbsp of olive oil
• add the chopped cubed sweet chilies
• add chopped onion
• let that sweat out

Cheese Sauce

• in a small pot add 2 tbsp of butter and let it melt
• add 2 tbsp of flour and keep stirring
• start adding in milk, little by little and build up a thick sauce you want this to be thick
• add 350 gr of cheddar cheese
• let it melt and give this a quick stir
• once the chicken thighs are ready cut them into strips and then into cubes
• take an iron pan and add a layer of tortilla chips
• add the softened vegetables
• add some pickled jalapenos
• add some red kidney beans
• add the cheese sauce
• create a second layer by adding more tortilla chips
• add chicken
• add the softened vegetables
• add some pickled jalapenos
• add some red kidney beans
• add the cheese sauce
• cranked up the smoker to 180° and place it in for 10 minutes
• ready to serve