I think people have a tendency to overthink and mystify competition chicken. I think a common fallacy passed around on this forum is that competition BBQ in general, and chicken specifically, is something that any sane person, other than a judge, would find disgusting or too rich to eat. I think that is BS. If you are turning in chicken you don't want to eat, you are missing the boat. Most of us are judges from time to time and we want good food. Make the best chicken you know how to make. Bite through skin can win, crispy skin can win, white meat can win, wings can win... Confidence and execution are key to winning. Believe in your technique and put it in a box.
That being said, braise the sh!t out of it!