HEAT smoker to 250°F, using cherry wood chunks for flavor. Place a wire rack on top of a baking sheet. Place chicken on rack and drizzle with oil before generously seasoning with Hot Honey BBQ Rub. Place cream cheese on aluminum foil and season with rub.
PLACE chicken and cream cheese in smoker, cooking for 55 minutes. The chicken should reach an internal temperature of 160°F and the cream cheese should be soft. Once done, remove from smoker and let rest for 12 minutes before shredding the chicken.
FOR THE DIP, mix 1 cup of the shredded smoked chicken, smoked cream cheese, RedHot Buffalo Wing Sauce, Jack cheese, blue cheese and sour cream until blended.
TRANSFER mixture to cast iron skillet. Top with Cheddar cheese.
HEAT on grill at 375°F for 20 minutes. Sprinkle with chopped scallions and serve with your favorite tortilla chips.