I haven't heard of cold smoking chicken & I'm not sure it's a good idea. What temp would you be smoking at? Chicken (or any uncured meat for that matter) that spends any significant amount of time between 40 and 140 farenheit runs a real risk of going bad.
That said, I wouldn't be surprised if someone one here knows a good and safe method for doing this, but based on what I know right now, I wouldn't do it.