As at every table at every competition you'll seat a different combination of judges, every competition will be different. That said, in general, from what I've seen historically and recently from behind the judging table, what you're asking for is 100% opposite of what wins.
You're asking for "thicker, sweet sauce". Particularly, the thicker the sauce, averages being averages, the more the sauce masks the flavor of the meat. Some judges will judge on the sauce flavor alone, for sure. But plenty DONT. Averages being averages, thinner sauces do much better as they tend to enhance the meat flavors (IMHO). Sweet, well, beauty is in the eye of the beholder.
I do think you can get too sweet, just like too salty, or too spicy, or not spicy enough, etc.
It sounds to me like you need to do a sauce tasting party; cook up a bunch of your BBQ (ala. chicken as you said above) and make 15-20 base sauces and try them with/on your chicken. I think you'll find that many great tasting sauces dont work worth a flip on your BBQ for one reason or another (ala. it doesnt work well with the wood you're smoking with, or conflicts with the spices in your rub and/or injection). If it were me (and I have been there and done this, more than one time too), I'd start will all of the sauces listed above plus an additional 10 to 12 others. I also suggest that you have some with smoke flavorings in them, and some that dont. I know when we (yes, me, the other members of my team, plus our spouses, and another 6 CBJ's) did this we were very surprised at what worked better and what didnt work at all. I had some fan-dang-tastic tasting sauces that you could eat all by themselves that just absolutely SUCKED when put on my/our BBQ. So much so that on the last time we did this all 12 of us bet on which sauce would taste best. We all LOST.
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