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Preheat your Traeger Grill to 225 degrees F and crank on that Super Smoke Option, if available.
In a bowl, combine the chicken thighs olive oil, thyme, and lemon zest, season well with salt and pepper, then place on the grill and smoke for 30 minutes. Remove, then chop into bite-sized pieces. Increase the grill temperature to 350 degrees F.
Line a sheet pan with parchment paper, then add the mushrooms, drizzle over 2 tablespoons olive oil, season well with salt and pepper, then place on the grill and cook until golden and crisp, about 30 - 35 minutes.
Heat a large pot, add the remaining oil, then add the onion, carrot, celery, a pinch of salt, and cook until softened, about 5 minutes. Add the rosemary, thyme, sage, and garlic, cook for 1 minute, then add the chicken, wild rice, stock, lemon zest, another pinch of salt, and let bubble away until the rice is cooked through. Stir in the baby spinach, cream, parm, about ½ the mushrooms, and season to taste as necessary.
Divide into bowls, top with remaining mushrooms, some chives, a squeeze of lemon, and serve.