Prep Smoker + Chicken: Preheat the smoker to 225 degrees F. Put the chicken thighs on a large plate and pat dry with a paper towel.

Season Chicken: Put 1 tablespoon salt, 1 tablespoon dried oregano, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons paprika, 1/2 teaspoon ground turmeric, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon ground coriander, & 1/4 teaspoon ground ginger in a small bowl; mix to combine. Rub this dry rub on the outside of the chicken thighs.

Smoke Chicken: Place the seasoned thighs directly on the smoker grates and let them smoke for 50-65 minutes or until the internal temperature at the thickest part of the meat reaches 165 degrees F (use a meat thermometer). Brush the chicken with some avocado oil or olive oil halfway through the cooking process. Once it is fully cooked, let the chicken rest for 5-10 minutes. Use 2 forks to shred the chicken.

Make Coleslaw: While the chicken is smoking, put all of the Creamy Coleslaw ingredients in a large bowl. Mix to combine and set aside.

Assemble Sandwiches: Put some of the smoked pulled chicken on a bottom bun, add BBQ sauce, a big scoop of creamy coleslaw, and then the top bun. Continue this process with the remaining ingredients.

Serve: Enjoy right away with some optional chopped cilantro!