Step 1

Combine the buttermilk and spices in a medium bowl, add the chicken thighs and marinate, covered, in the refrigerator for 4 hours

Step 2

Preheat a smoker to 400°F using apple wood chunks placed for indirect heat cooking

Step 3

Place the panko in a shallow container

Step 4

Remove a chicken thigh from the buttermilk mixture, let any excess marinade drip off, then dredge the meat in the panko until thoroughly coated

Step 5

Place on a plate and repeat with the remaining thighs

Step 6

Set the thighs in the smoker over indirect heat and smoke until a meat thermometer inserted in the thickest part of the meat reads 165°F

Step 7

Layer each bottom half of the rolls with 4 pickle chips, 1 chicken thigh and a smattering of warm BBQ sauce

Step 8

Cover with the top half of the rolls