A lot of good cooks think chicken should taste like chicken.
Learning to cook the chicken correctly,can be much more important than what seasoning we add.
That said,you may want to find something that enhances the flavor,and works with your smoke and any sauce.
There are many cooks that feel salt drives,or enhances your flavor profile,so that is a start.
Not too much,or little.
Many folks have a little sweet tooth,so many cooks balance salt with sweet.
Folks seem to like a little back heat,not a burn,so enough to kind of leave a late lingering.
The trick is in balance.
It is better to have too little,than offend the palate IMO.
Put a little of this mix in your hand and taste it.
Put a little on a piece of chicken and taste it.
Now adjust to what tastes right to you.
Many good cooks will then pick one spice/herb to try as their signature.
Enough to leave the diner wondering just what that elusive flavor could be,not hammer them with it.
Garlic,and/or onion are sort of staples.
The good cooks above have given some thoughts as to flavors that work well with poultry.
Often,it is what you leave out,not add,that elevates your cooking.
Also,are you using your seasoning to enhance the color?
Another consideration?