You can go even higher than 350* if you want. Chicken soaks up smoke quickly so even at a real high temperature you'll still get a nice smoky flavor.
I'd rub with softened butter sprinkle with S&P and let the UDS rip. The butter and high heat will both help to crisp up the skin.
Traeger lil Tex, 2 Weber 22.5", UDS
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space