Smoked chicken is easy to do, and very inexpensive meat. Early on in my smoking journey, I smoked chicken breast, and they were hard do, since they lack the fat that makes the low and slow process work. I then became a big fan of smoking chicken wings. I would smoke them at a low temp between 225 and 250 and then finish at a high temp on my propane grill to  crisp them up at the end. I have since moved to smoking chicken thighs and again follow the same process with finishing on the grill for a few minutes.