In a bowl, mix the salt, black pepper, granulated garlic, paprika, ancho chile pepper (it’s spicy, so omit or use less if you prefer), sage, thyme, and oregano.

Rub the chicken liberally with the herb rub, getting it under the skin too (you’ll have some herb rub left for other dishes; store it in an airtight container).

To cook in the smoker: Cook at 275 degrees Fahrenheit for two and a half to three hours. When the internal temperature reaches 170 degrees Fahrenheit, crank up the heat to 400 degrees Fahrenheit and cook for 30 more minutes to crisp up the skin. (This allows the chicken to absorb more smoke flavor.)

To cook in the oven: Cook at 350 degrees Fahrenheit for one and a half hours, until the internal temperature reaches 195 degrees Fahrenheit for dark meat and 165 degrees Fahrenheit for white meat.

In a jar, combine the olive oil, vinegar, maple syrup, mustard, garlic, salt, and pepper. Shake and set aside.

Cook the rice according to package instructions.

While it cooks, heat a frying pan over medium heat and add the olive oil. Add sweet potatoes and sauté for seven to eight minutes. Add brown sugar and cook until sweet potatoes are tender, another two to three minutes.

Transfer the cooked rice to a bowl. Add kale and sweet potatoes and mix while warm. Add the dressing and mix again.