Combine all the dry spices (smoked paprika, kosher salt, cayenne pepper, ground cumin, dried oregano, dried thyme, white pepper, garlic powder, and onion powder) in a small bowl and mix thoroughly. Pat the chicken thighs dry with paper towels, then rub them generously on both sides with the spice mixture, making sure every surface is evenly coated. This dry rub will create the signature blackened crust during cooking.

Preheat your grill to 225°F using indirect heat (heat on one side only). Place the seasoned chicken thighs on the cooler side of the grill, away from direct heat. Cook for approximately 1 hour, spritzing the chicken with apple juice every 15-20 minutes to keep it moist and help develop flavor. I like to spritz the apple juice over the spice rub rather than directly on the hot grates—it helps the spices stick and caramelize beautifully.

After the low-and-slow phase, increase your grill temperature to 325°F and move the chicken to the hotter side to finish cooking with more direct heat, which will char and blacken the exterior. Continue cooking until the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh (this typically takes another 45 minutes to 1 hour). Once done, remove the chicken from the grill and let it rest for 5 minutes before cutting.

While the chicken finishes cooking, prepare all your nacho toppings: dice the red pepper, slice the green onions (keeping whites and greens separate), and shred your cheese from the block if not already done. Cut the cooked chicken into bite-sized pieces (about ½ to ¾-inch chunks) once it's cooled slightly—smaller pieces distribute better across the nachos and make them easier to eat.

Arrange tortilla chips in an even single layer on a large grillable pan or baking sheet suitable for your grill. Sprinkle a portion of the diced red pepper, white parts of the green onions, and shredded cheese over the chips. Create a second layer of chips and repeat with the remaining peppers, onions, and cheese. Place the pan on your grill set to 325°F and close the lid, cooking for 3-5 minutes until the cheese melts completely. The grill's indirect heat ensures even melting without burning the chips.

Remove the nachos from the grill once the cheese is melted and bubbly. Immediately distribute the blackened chicken pieces evenly across the nachos, then drizzle with the Mexican crema in a decorative pattern. Add a generous spoonful of salsa and scatter the pickled jalapeños and reserved green onion tops over the top. Serve immediately with lime wedges on the side for squeezing over individual bites.