Very nice. Very shiny.
You know why light colors aren't good? Because the judges worry about chicken being under done.
The reality is that many mammals eat raw chicken every day with no ill effects. However, as animals that don't kill our own food anymore, we have to be very careful about our meat.
But the bottom line is, if your chicken doesn't have a nice 'toasty' color to it, a lot of judges will start 'dabbing' with their paper towels to see if the chicken juices run clear.
Get your chicken color to match your rib color and you'll be fine.
On the garnish - well, KCBS judges don't judge garnish. BUT - think of garnish as a picture frame. We are judging the meat . . . but when framed by a nice garnish - it helps make the entry appear more appetizing.
And that's a point I keep trying to make here. Presentation is important, yes. But flavor is far more important and tenderness more important than presentation.
Spend your efforts proportionately . . . least on presentation, then tenderness and finally concentrate most on flavor.
But the consistent winners hit excellence in BBQ on all three aspects.
I hope this helps.