In a large mixing bowl, combine 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper, and 1 tablespoon apple cider vinegar to make the marinade.

Add the chicken thighs to the bowl and toss to coat evenly; cover and refrigerate for at least 1 hour, or ideally overnight.

Preheat the smoker or charcoal grill to 225°F (107°C) and stabilize the temperature.

Soak hickory or applewood chips in water for 30 minutes, then drain and add to the smoker for aromatic smoke.

Place the marinated chicken thighs skin-side up on the smoker grate and smoke for about 2 hours, or until the internal temperature reaches 165°F (75°C).

Check the internal temperature with a meat thermometer to ensure it has reached 165°F (75°C) for safe consumption.

Remove the chicken thighs from the smoker and let them rest on a plate, covered loosely with foil, for 10 minutes to allow juices to redistribute.

Serve the smoked chicken thighs with your favorite sides and enjoy immediately for the best texture and flavor.