Fill a quarter of your smoker box with hickory wood chips and preheat your smoker to 225°F. Season the chicken thighs generously with kosher salt and black pepper. Place the thighs directly on the top rack of the smoker and smoke for about two hours, until the internal temperature reaches 165°F. Once cooked, let the chicken rest for five minutes, remove the skin, and pull the chicken into bite-sized pieces.
Meanwhile, prepare the vinaigrette by warming one tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and minced ginger with a pinch of salt, sautéing until soft, about five minutes. Add the curry powder, ground cumin, and ground turmeric, cooking while stirring frequently for about one minute.
Transfer the sautéed aromatics to a blender with the white vinegar and blend until smooth. With the blender running, slowly add in the remaining ⅔ cup of olive oil to form a vinaigrette. Season to taste with salt.
Take the pulled chicken and mix in several spoonfuls of the vinaigrette, tossing to combine until the chicken is well-coated, but not drowning in the sauce. Adjust seasoning with more salt if necessary.
To serve, place a handful of spring mix on a plate and add a quarter of the chicken salad on top. Finish with a sprinkle of golden raisins, sliced red onion, chopped toasted cashews, and fresh cilantro leaves. Drizzle with additional vinaigrette if desired.
