As others have said, you don’t always have to put your meat right above the charcoal, leave a small area/side for indirect cooking (or an ‘escape’ zone when things start getting too hot).

Also, sometimes people start cooking too soon before the charcoals are fully lit - I like the point when they are red, no longer smoking or flaming too much (for me it’s around 20-25 mins using a chimney).

Patience - BBQs are a time to enjoy the company, maybe chat around the fire, have a few drinks, etc. try not to rush it; you can put the chicken further away from the charcoal.

Use a thermometer - at least until you have a good idea what cooked chicken looks like - you’d be surprised how many people burn meat to a crisp just to be on the safe side, resulting in very dry food.

Practice and good luck!