In a large bowl, combine chicken thighs with salt, coriander powder, cumin powder, turmeric powder, and oil. Create space in the center and place a heatproof ramekin. Heat a piece of charcoal until red-hot, place it in the ramekin, pour 1 tsp of ghee over it, and quickly cover the bowl. Allow the chicken to smoke for 15 minutes.

In a large sauté pan, heat ghee over medium-high heat. Cook marinated chicken until it reaches an internal temperature of 165°F (74°C), flipping halfway through. Set aside.

Briefly grill the chicken on both sides using a Papad Jali over an open flame, for about 10-15 seconds each side. Then, chop the chicken into small pieces.

Add bacon to a cold large deep sauté pan or pot. Turn the heat to medium and render the bacon until crispy. Remove the bacon, reserving the rendered fat in the pan.

To the same pan, add mustard seeds, cumin seeds, green chilies, curry leaves, and peanuts. Sauté for 30 seconds.

Add potatoes and a pinch of salt, frying until about half cooked. Stir in the onions and cook until softened.

Season with turmeric and salt, then add 1 tbsp of water. Add the rinsed poha, stirring until it turns yellow from the turmeric.

Mix in the chopped smoked chicken and 2 tbsp of water. Cover and cook for 3-4 minutes.

Stir in lime juice, fresh cilantro and crispy bacon bits before serving.

Dish the poha into bowls, garnished with additional cilantro.