Dice the chicken thighs into small pieces (keeping any natural fat for moisture). Place the pieces in the freezer for 20–30 minutes until thoroughly chilled but still pliable.

Grind the cold chicken using a meat grinder fitted with a medium plate. For a food processor, work in small batches and pulse until finely minced. Avoid processing too long, as the meat can become pasty.

Put the ground chicken into a large bowl. Add olive oil, kosher salt, smoked paprika, garlic powder, onion powder, thyme, black pepper, Parmesan, cayenne, the clove allspice nutmeg blend, and dried parsley. Stir firmly until the seasonings are well incorporated and the mixture feels tacky.

Fry about 1 teaspoon of the mixture in a skillet until fully cooked. Taste the sample and modify the seasoning as needed. This gives you a chance to balance the salt and spices before filling the casings.

Rinse the soaked casings according to the package directions. Secure a casing onto the sausage stuffer, leaving a short section loose at the end. Fill gently and steadily, keeping the casing slightly relaxed to prevent bursting. Twist the filled casing into evenly sized links.

Heat the smoker to 225°F (107°C). Arrange the sausage links on the smoker rack, leaving space around them for the smoke to circulate. Smoke for roughly 1.5 to 2 hours (depending on the thickness) until an instant-read thermometer inserted into the center of the thickest link reads 165°F (74°C).

Remove the sausages from the smoker and allow them to rest for 5 minutes to let the juices redistribute. Serve hot alongside mashed potatoes, roasted vegetables, rice, or your favorite dipping sauce.