Heat oven to 300 degrees. Place pieces of chicken on two very large pieces of foil, large enough to fold over chicken and form packets. Cover chicken pieces generously on all sides with rub. Turn the chicken thighs so their meatier sides are down, and tightly fold the foil around them to make two large packets. Place two cooling racks (which will act as backing racks) onto two baking sheets (one on each). Place a chicken packet on each and in oven. Bake chicken for 1 hour. Bake for another 30-60 minutes, until the internal temperature of the thickest part of each chicken reads 155 degrees. (Chicken is done at 160. This leaves you a little heat window for the next step, without leading to overcooking.)
Prepare Grits (see recipe below)
Heat broiler. Carefully open each packet of chicken and pour accumulated juices into a saucepan. Arrange chicken pieces on open foil packets and run each tray under the broiler until lightly crisped at edges and cooked through. Boil your accumulated juices in the saucepan over high heat for anywhere from 5-10 minutes, until it makes a syrupy sauce that coats a spoon. Sweeten with honey if desired. Serve chicken and saucec over hot grits. Wilted kale is great alongside.
Bring 4 cups salted water to a boil and gradually add grits, whisking constantly. Cook, whisking occasionally, until grits are very tender and creamy, 25-30 minutes. Add cream cheese and Parmesan; whisk until melted and incorporated. Season with salt and pepper. Cover and keep warm ready to serve.