1: Trim the fat off the boneless skinless chicken thighs.
2: Smash up the habanero BBQ chips to create a coating.
3: Beat the eggs with the water to create an egg wash.
4: Dip the chicken thighs in the egg wash.
5: Coat the chicken well with the crushed BBQ chips.
6: Smoke the chicken at 300°F until it reaches an internal temperature of 185-190°F, around 1 to 1.5 hours.
7: Let the chicken cool.
8: Build your sandwich with tomato, lettuce, pepper jack cheese, bacon, guacamole, and sriracha mayo.
