Combine chicken, spices, garlic, Fountain Hickory BBQ sauce and half the oil in a bowl. Season and toss to coat. Set aside for 1 hour.
Pre heat barbeque on medium-high heat. Remove silk from corn cobs. Gently pull husks back over corn. Place corn in a large bowl. Cover with water. Set aside for 10 minutes.
Pat corn dry with paper towel. Barbeque turning for 15-17 minutes or until charred and cooked through. Set aside to cool for 2 minutes, peel husks back and brush with butter mixture.
Serve.
Meanwhile, combine butter and spices in a bowl, then season with salt and pepper. Stir to combine. Brush over corn.
Char-grill chicken for 10-12 minutes each side or until lightly charred and cooked through, serve chicken with corn and salad.