Rub with mayo before seasoning. Cook hot and fast. But if all the fat doesn't rend down a more experi.enced judge may still find some fat and will hammer you. I buy about 30 thighs and pick the best 16 to cook. The rest become dinner or are taken home for something like stir fry or soup.
My advice is to filet the fat off the skin. Sure it takes time but it makes a better product. If you want to win you should be doing whatever it takes. Shortcuts are fine if you want good chicken.
Retired competition cook. BBQ mentor.