Chicken Thigh Dinner

I have been messing around with chicken thighs lately. Chicken thighs on my smoker leaves the skin chewy and not very good. So this is what I have come up with. I brush with olive oil and then coat with "magic dust" from "Peace, Love, and Barbecue".
1/2 cup paprika
1/4 cup kosher salt finely ground
1/4 cup sugar (I use Turbanado)
2 Tbs mustard powder
1/4 cup chili powder
1/4 cup cumin
2 Tbs black pepper
1/4 cup granulated garlic
2 Tbs cayenne.

I heat my gas grill up to as hot as it can get. About 675. Sear the skin for about 2 minutes and turn over and sear for another minute. Then put on my Traeger set on smoke (180) until it hits 165.
I can't taste the smoke to much. I am wondering if by searing it first I am inhibiting smoke absorption. Should I try doing a revere sear? Looking for suggestions.

Sent from my ADR6400L using Tapatalk

Searing will assuredly prevent smoke absorption...140 degrees (exterior of meat) is the accepted point where smoke absorption ceases. Reverse sear would work. I get good results cooking chicken at 250 to 275 ( depends on my time budget) until 150IT and then bumping the grill temp to ~400 until 165IT (measured at thickest part of the breast.)

I will give that a try. Chicken thighs were buy one get one today. Doing a pulled pork tomorrow, but will give it a try on Monday. I love the look and crispiness of the sear, but want to get more smoke flavor in it. Thanks for the advice.