Heat 1/4 cup oil in a dutch oven over medium-high heat. Season chicken thighs with salt and pepper. Working in two batches, add chicken thighs to the pot. Brown on both sides, approximately 2 minutes per side, and remove to a plate.

Add sausage and bacon to the pot. Cook until browned and the bacon fat has rendered, approximately 5 minutes. Remove to a plate and set aside.

Add the remaining 1/4 cup oil to the pot. Reduce heat to medium and stir in the flour. Cook until the mixture forms a dark roux, approximately 8 minutes. Add celery, onion and bell pepper. Cook until the vegetables have softened, approximately 5 minutes.

Stir in cayenne, garlic, tomatoes, salsa, and chiles. Cook for a few minutes. Add chicken, sausage and bacon back to the pot along with the chicken stock. Bring the mixture to a boil, then reduce heat and simmer until thickened and the chicken is cooked through, approximately 30 minutes.

Remove chicken thighs from the pot. Shred them on a cutting board using two forks. Return the meat to the pot and discard skin/bones.

Season gumbo with salt and pepper to taste. Serve with rice and hot sauce.