1
To prepare chicken, combine the water, sugar, salt, peppercorns, thyme, parsley, and bay leaf in a saucepan. Bring to a simmer and cook until the sugar and salt dissolve. Remove from the heat and let the mixture cool for 30 minutes. Stir in the ice and pour the mixture into a large baking dish or bowl. Add the chicken thighs, cover and chill for 4 hours or up to overnight. Drain and discard the brine.
2
Preheat an indoor smoker to 200°F. Place the chicken thighs in the smoker and smoke for 3-4 hours.
3
Alternately, preheat the oven to 225°F and roast the chicken thighs for 3-4 hours or until internal temperature reaches 165°F.
4
Transfer the chicken to a bowl along with any juices, and shred the chicken.
5
Make the potato salad: In a medium pot with a steamer basket, add 1 inch of water and the potatoes. Bring to a simmer, cover, and cook for 8 to 10 minutes, or until fork-tender. Drain the potatoes.
6
In a large bowl, combine the remaining potato salad ingredients. Fold in the potatoes and season with salt and pepper to taste.
7
To make the coleslaw, combine the mustard, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Fold in the cabbage, onion and carrots.
8
To make the BBQ sauce, in a medium bowl, whisk together the ketchup, honey, vinegar, chile paste, tamari, Worcestershire, cumin, onion powder, garlic powder, chile powder, and both paprikas.
9
Toss the shredded chicken with the BBQ sauce to coat.
10
Serve the chicken on hamburger buns alongside coleslaw and potato salad.