To each his own, but I'm the opposite on chicken. I cook at a low heat for a longer period of time. I don't sear the ouside like I would a steak because it's not a steak. It's a more delicate meat and the texture of a chicken gets tough when you sear it, and you're not "locking in the juices" like you are on red meat.
Brine, rub, and cook at a low temp if you're grilling it....indirect heat is even better. Bone in you always cook bone side down until it's done. If there's skin, put the rub under the skin and keep it away from direct heat.
We all cook a little differently and have our own style though.