Brine it.
Any brine you'd like but brining is the key.
Search for smoked chicken and see what others are using for their brine if you need one. I know I've posted a few over the years. Also, no need for low and slow. Smoker temp around 300 and cook to an internal temp of 160. Pull off, rest a little, eat. If you want crispy skin, crank it up hot the last 15 minutes or throw on a grill.