Brine the chicken thighs at least 8 hours in the fridge in large bowl or zip lock bag
Cut off tops of jalapenos, cut in half lengthwise and remove seeds and membranes (use gloves!)
In food processor, combine cream cheese, garlic, chipotle peppers, adobo, and sea salt. Pulse until well mixed.
Fill jalapeno halves with chipotle cream cheese mixture
Lay chicken thighs out, bone side up and season with salt and pepper to taste
Place cheese-filled jalapeno halves in center of chicken thighs
Wrap chicken thighs around jalapeno halves like a taco
Season all sides of chicken thigh wrap with favorite poultry seasoning
Wrap three pieces of bacon around chicken thighs, securing the stuffing inside
Place chicken thighs in preheated smoker at 250 degrees Fahrenheit for approximately 1 and half hours until internal temp is 165 degrees Fahrenheit.
Remove from smoker and let rest for 10-15 minutes before serving.