Mix the cumin powder with the cinnamon powder and salt and rub the chicken thighs thoroughly.
Start your BBQ/smoker for an indirect session at low heat (between 75°C en 120°C). I've used the Traeger pelletsmoker with cherry wood pellets. When using another type of BBQ you need to add some smokewood chunks to the fire.
Smoke the thighs to an internal temperature of 70°C.
Take 2 sheets of butcher paper and put some orange slices on top of one of the sheets. Put the smoked thighs on top of these. Add the green herbs and put some more orange slices on top.
Fold the butcher paper to make a "bowl" and pour a sip of red vermouth (or wine) over the chicken. Fold the package together and fold another sheet of paper tightly around the chicken.
Put the package back on the smoker at a temperature from about 150°C until the thighs reach an internal temperature from about 90°C and fall from the bone.
Remove the butcher paper and save the braising liquid. Add all of it to a fireproof plate. Pull the thighs and mix with the braising liquid. Add some more of the orange juice if desired.
You can replace the butcher paper by thin foil if you can't find it in your region.