Light grill and set up for two-zone cooking, establishing 375-degree Fahrenheit temperature. Add one small pecan wood chunk to charcoal (or foil packet of pecan wood pellets over top of an active burner on a gas grill).

While grill preheats, whisk together apricot preserves, Dijon mustard, soy sauce, onion soup mix, and lemon juice in medium-sized saucepan. Place over medium heat and whisk until mixture is heated through and well incorporated.

Pour half of warm apricot sauce into a cast-iron skillet, then add chicken thighs and pour remaining sauce over chicken.

Top sauce with lemon slices and fresh thyme, then place pan on grill over indirect heat. Close lid and allow chicken to smoke until desired internal temperature is reached, about 30 to 35 minutes for 170 degrees Fahrenheit.

Remove chicken from grill and season with sea salt for serving. Pair with green beans in butter sauce or your favorite side.