I cook chicken in a few different ways, but most often I go either indirect the whole time on the kettle or direct to sear and then indirect to finish, also on the kettle. No rub when I cook chicken BTW.
The first 2 pics are skin on breasts done indirect the whole time, using maple for smoke, the maple gives them the golden brown color-
These are boneless, skinless breasts. I sear one side, turn and sear the other and apply a squirt of sauce to the first side(about a TBS). After searing side 2 I move them away from the coals, turn them over, sauce side 2 and cook indirect until done, saucing and turning once or twice more.
With both of these methods I pay close attention to IT because it is very easy to overcook and get dried chicken jerky.