I'm too old to travel and compete anymore, but I can share what I learned as a former team member.
You have to remember that you are not cooking for yourself, but for someone else who may have a different taste palette. While it may taste great for you, we are all individuals with different likes.
Also keep in mind that the judges are not eating a meal, nor the whole piece of chicken, they are simply taking a single bite. You have to "wow" them with flavor, texture, and tenderness in a single bite. Trying to get all three items at the top of your game can be a "crap shoot" at best. You don't know the judges preferences and they may never tell you it's too sweet, to spicy, or too tough.
On top of that; the previous entry before you will have an impact on your bite of food. Someone before you that goes over the top on all three items, places your entry at a disadvantage until their taste buds level out.
All you can do is to try your best and keep notes.
Try injecting to improve tenderness before you cook.
Remember a good rub not only enhances flavor, but also adds some color.
As far as flavors, use a bold flavored rub and a bold flavored sauce: remember you have to wow them with one single bite. I agree with "esasnidx"; the fact if you aren't using a competition sauce like Blues Hog in some type of a blend is important. But you aren't limited to just Blues Hog, there are many; Craig's, Head Country, Bob Gibson, ect.
Maybe one you should consider is the New Competition Sauce by Yes Dear. I have been using a Blues Hog blend for years, even at home, but after trying the new Yes Dear Competition Sauce, my blending days are over.....
Great taste, great color, and a wonderful sheen on the meat every time.
Good luck in your next competition and keep us posted.