Depending on the temp, chicken thighs can go a bit longer than 2 hours, especially if "stuffed". How are you stuffing? Between the skin and the meat? Are they bone-in or boneless?
Chips are fine for short smokes. But instead of buying chips which dry out quickly, I use my good quality chunks that I buy from smokinlicious, then take a hammer and chisel (or wedge or hatchet) and make thin slivers.