SERVES 4 to 6
1/2 cup plus 2 teaspoons kosher salt
1/4 cup sugar
1/2 bone-in, skin-on chicken thighs
3 tablespoons ancho chile powder, plus more for garnish
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground fennel
2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 teaspoon freshly ground black pepper
1/8 teaspoon chile de àrbol powder
1/4 cup canola oil
Sorghum-Chile Glaze (Recipe Follows)
3/4 cup sorghum
1 teaspoon chile de àrbol powder
Freshly ground pepper
 To make the brine, bring 4 cups of cold water, 1/2 cup of the salt, and the sugar to a boil in a medium saucepan and cook until the salt and sugar are dissolved, about 2 minutes. remove from the heat and let cool completely.
 Put the chicken thighs in a bowl, add the cooled brine, cover, and refrigerate for 30 minutes and up to 1 hour. Remove from the bring, rinse well, and pat dry with paper towels.
 Combine all the spices with the remaining 2 teaspoons salt in a small bowl. Rub each chicken thigh with some of the spice rub, put in a zip-top bag, and refrigerate for at least 1 hour and up to 8 hours.
 Soak 1 cup apple or hickory wood chips in water for at least 30 minutes. Remove the chicken from the refrigerator for 30 minutes before cooking.
 Heat your smoker according to the manufacturer’s instructions. If using a charcoal or gas grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. For a charcoal grill, put half of the drained wood chips over the hot coals, add the cooking grate, and close the cover. For a gas grill, add the wood chips to a smoker box or foil pouch, put on the cooking grates of the grill toward the back, and close the cover. For both grills, open the vents halfway and maintain a temperature around 250°F. Let smoke build for 10 minutes.
 Put the chicken in the smoker or grill over the pan filled with water. Smoke for 40 minutes. Add the remaining drained wood chips, add more water if needed to the drop pan — and hot coals if needed — and continue to smoke the chicken until an instant-read thermometer inserted into a thigh registered 165°F, about 1 hour more. During the last 15 minutes of smoking, brush the thighs with some of the glaze.
 Remove the chicken from the grill, tent loosely with the foil, and let rest for 10 minutes. Serve brushed with more of the glaze and sprinkled with ancho powder.
 Whisk together the sorghum and chile de àrbol powder; season with salt and pepper.
 Cover and let sit at room temperature for at least 30 minutes before serving.