Trim any excess fat from the chicken thighs and season them with your hot honey rub or seasoning of choice.

Grill the chicken over direct heat until it reaches an internal temperature of 165°F. Once done, remove the chicken and let it rest for about 5 minutes.

Cook the bacon in a skillet over medium heat until crispy. Remove the bacon and place it on a paper towel-lined plate to absorb excess grease.

Chop both the cooked chicken and bacon into bite-sized pieces.

In a mixing bowl, combine the chopped chicken, bacon, cream cheese, cheddar cheese, mozzarella cheese, and mayonnaise. Mix well until everything is fully incorporated.

Slice the jalapeños in half lengthwise, removing the seeds and cores.

Stuff each jalapeño half with the chicken and cheese mixture, packing it in tightly.

Arrange the stuffed jalapeños on an oiled wire rack.

Preheat the smoker to 250°F and place the rack with the jalapeños inside. Smoke for 30 minutes, or until the jalapeños soften.

Once done, remove the jalapeños from the smoker and drizzle with hot honey. Garnish with chopped chives for extra flavor and presentation.