You could go straight grilled or hot smoked...the cold smoked and seared just happens to be my favorite method for smaller cuts...a little extra smoky goodness with a faster cook than hot smoked, and you get a crispy skin (if present).
Also, If you decide you want the breast, do not buy skinless. I repeat "DO NOT BUY SKINLESS"
Chicken is a wonderful thing, the meat does not absorb fat. So, what you do is buy regular chicken breast, then pull the skin off after it's cooked. You'll find it's a heck of a lot cheaper, and a heck of a lot tastier. Same thing works for turkey.
+1 on the bacon. Cut them in cubes, wrap with bacon and make kabobs out of them. I use the thick ends for that and save the thin ends to fry like fish fillets. My girlfriend is a chicken freak, so I have to get creative.
Pound them flat, wrap a couple of spears of asparagus up in them, then wrap the outside with prosciutto (sp?), smoke for a while, then about 15 minutes before they are done put a slice of provolone cheese on top. I like to drizzle the top with a mustard cream sauce - kinda like an alfredo, but with a couple of tablespoons of dijon mustard added.