Brine Chicken (optional: see Notes): Place chicken thighs in a medium bowl. Pour pickle juice over top. Cover and place in the refrigerator for a minimum of 2 hours or overnight. 

Prep Sauce: Be sure to remove the seeds from the pickles prior to chopping (otherwise the sauce will be too runny). Combine Sauce ingredients in small bowl. Stir and taste - add additional pickles, dill, etc. - as desired. Set aside (or cover and store in the refrigerator until later). 

Prep Onion + Pickles: While the chicken marinates, place the sliced onion and pickle spears on a plate. Brush both lightly with olive oil. Season the onion with a little salt and pepper (the pickle has enough flavor already and doesn't need anymore salt/pepper). 

Grill Chicken: Remove chicken from brine (discard brine) and place on plate. Pat dry with clean paper towel. Season with kosher salt and ground black pepper. Bring grill up to high heat (about 450 degrees F). Place chicken skin-side down on clean grill grates over direct heat (directly over flame) for 3-5 minutes and then flip. Cook on other side until internal temp reaches 165 degrees F. (use a meat thermometer). Remove from grill and let rest for 5-10 minutes before serving.

Grill Onion + Pickles: While the chicken thighs rest, clean off your grill quick, and keep it at a medium-high temp. Sear the onion and pickles over direct heat for approx. 2 minutes or until they are charred on one side. You can flip the onion if you desire, but you only need char marks on one side of the pickles, otherwise they will dry out too much. Transfer both to a plate and set aside. 

Build Bowl: Divide rice between 4 bowls. Top with grilled chicken, grilled onions, grilled pickles, plenty of sauce, and garnish with more fresh dill and some fresh cracked pepper. Enjoy!