Fill 1/4 of the smoker box with hickory wood chips, and preheat to 225°F. Season chicken thighs all over with salt and pepper. Place thighs directly on the top rack of the smoker. Smoke for about 2 hours or until the internal temperature reaches 165°F. Let rest for 5 minutes. Remove the chicken skin, and pull the chicken into bite-sized pieces. Set aside.

While the chicken is cooking, prepare the vinaigrette. Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the onion, garlic, ginger and a pinch of salt, and cook, stirring occasionally, until soft (about 5 minutes). Add the spices, and cook, stirring frequently, for 1 minute. Transfer aromatics to a blender with vinegar, and blend until smooth. With the blender running, add 2/3 cup olive oil in a slow stream to form the vinaigrette. Season to taste with salt.

Place pulled chicken in a medium bowl, and add several spoonfuls of the vinaigrette. Toss to combine. The chicken should be well-coated in the sauce, but not drowning in it. Season to taste with additional salt.

To serve, place a handful of salad greens on a plate. Place 1/4 of the chicken salad on top of the greens. Top with a sprinkling of raisins, red onion, cashews and cilantro leaves. Finish with a drizzle of vinaigrette*. Serve additional vinaigrette on the side.