Prepare your brine by mixing 600ml buttermilk with 1 tbsp salt, 1 tbsp of paprika, 1 tbsp of garlic powder, and 1 tbsp of black pepper in a large PLASTIC bowl, deep enough to submerge all your chicken pieces.
Fully submerge your chicken thighs in the buttermilk brine and place in fridge overnight, or at least for 4-5 hours.
Prepare your smoker to 230-260f, using a light fruit wood for the smoking wood.
Remove chicken from buttermilk and wipe off excess.
Place chicken on wire rack over aluminum tray and apply your dry rub to both sides of chicken thighs.
Smoke chicken thighs for around 45 minutes, or until you are happy with the color, or until chicken reaches 135-140F.
While chicken is smoking, mix together all your flour coating ingredients in a large bowl, and in another large bowl, place another 2 cups of buttermilk.
10 mins before chicken is finished, prepare your deep fryer to 300-325F.
Submerge a piece of chicken thigh in the buttermilk and then toss liberally in the flour mix.
Repeat step 9 to double coat for extra crispiness.
Gently place the coated thigh in a deep fryer, and fry for 3-4 minutes, or until golden. Internal temp should be 165+ F. Cook in batches of 2-3.
Drain and keep warm in a low oven while repeating steps 9-11 as necessary.
Drizzle with honey and enjoy!