Soak the wood chips in water for at least 30 minutes prior to cooking.
Preheat the grill to medium heat (350-375°F).
Fill the smoker box with wood chips. Place the smoker box on the grill.
Pat the chicken breasts dry with paper towels.
4 boneless, skinless chicken breasts
Combine the salt, chili powder, onion powder, garlic powder, and smoked paprika in a small dish. Rub the oil and spices over the chicken pieces coating them completely.
1½ teaspoons kosher salt, 1½ teaspoons smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 2 tablespoons olive oil
Turn the heat down to low between 225-250°F.
Smoke the chicken over indirect heat by turning off half of the burners on the grill and placing the chicken over the unlit burners.
Smoke for 45 minutes to 1 hour, or until the internal temperature of the chicken reaches 165°F.
Brush the BBQ sauce over the chicken if desired.
1 cup BBQ sauce