Hi Danny,
This is a subjective topic because everyone has their own tastes and ideas on the perfect flavor profile. For smoked chicken, here's how I like to season mine: a dry mixture of Lowery's seasoned salt, lemon pepper, and sage - combined with a wet mixture of melted butter and crushed garlic. I apply liberally both under and on top of the skin before smoking, then will occasionally baste the bird with only the garlic butter mixture a couple times during the smoke (leave out the dry mixture for basting, or you're likely to end up with a bird that's too salty).
A couple other ways to add flavor to poultry: brining and injecting. I don't do either of these very often, but you can find plenty of posts on either technique by typing "poultry brine" or "poultry injection" in the search window at the top of the page.
IMO, flavor profiles take time, as well as trial and error, to perfect. Heck, I've been smoking for years, and I still change up my favor profiles from time to time. As you gain experience and try different recipes and techniques, you'll land on some flavor profiles that you like.
Red