Step 1: Preheat your grill to medium-high heat, creating a two-zone setup with direct and indirect heating areas.
Step 2: In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, brown sugar, salt, and pepper to create the dry rub.
Step 3: Pat the chicken thighs dry with paper towels and apply the dry rub generously to all sides of the meat.
Step 4: Clean the grill grates and lightly oil them to prevent sticking.
Step 5: Place the chicken skin-side down over direct heat and sear for 5-6 minutes until the skin is crispy and golden.
Step 6: Flip the chicken and move it to the indirect heat side of the grill.
Step 7: Close the lid and cook for 15-20 minutes, or until the internal temperature reaches 165°F.
Step 8: Brush the BBQ sauce onto the chicken during the last 5 minutes of cooking, allowing it to caramelize slightly.
Step 9: Remove from the grill and let the meat rest for 5 minutes before serving.