Debone the chicken thighs, cutting around the bone, to leave you with a single strip of chicken, try to remove excess skin and ligament as well.
Put the thighs straight into a large bowl as you finish them. Once the thighs are tidied up and deboned, add a generous amount of BBQ rub to the bowl, and mix it up, try to coat the thighs as thoroughly as possible, you can always add more rub if needed.
Grease the muffin tin with lard (duck fat, butter works too). Be thorough, even excessive, about 1/2cm cube per cup.
Starting at the thinner end of the cut, roll the thigh up so that the skin is on the outside and place skin side down into the muffin tin, tucking in the edges.
Smoke them like this for half an hour at 250f/120°C before flipping them to be skin side up for a further half hour.