Keep all sauce ingredients cold and whisk the mayonnaise base slowly while adding acidic components (vinegar and lemon juice) to prevent the sauce from breaking and separating.

Season chicken thighs with salt and black pepper 2-4 hours ahead, allowing the salt to penetrate the meat for superior flavor and moisture retention throughout cooking.

Mix cayenne, garlic powder, and onion powder together first, then fold into the mayonnaise base to ensure even distribution and prevent clumpy pockets of raw spice flavor.

Use a meat thermometer inserted into the thickest part of the thigh without touching bone to guarantee perfectly cooked, juicy chicken while avoiding overcooking.

Brush the white barbecue sauce on chicken during the last 2-3 minutes of cooking or after plating to preserve its creamy texture and prevent the acidic components from drying out the meat.