1. In a small bowl, combine the ground cumin, garlic powder, chili powder, salt and black pepper. Set aside.
2. Pat the chicken dry with paper towels then, rub or brush the chicken with olive oil and season with the spice mix. Rub the seasoning all over the chicken to coat well. Set aside while you heat up the grill

For Gas Grill:

1. Clean and oil the grill grates. You can brush the grates with oil or use cooking spray. Preheat an outdoor gas grill to medium-high heat (between 400 - 425ºƒ) and turn off the burners on one side of the grill to create 2 cooking zones. A direct heat zone and an indirect heat zone.

For Charcoal Grill:

1. Clean and oil the grates. Light a chimney with enough charcoal to cover half of the grill (Fill a charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out the coals on one side of the grill, leaving the other side empty. This creates 2-zones, a zone of direct heat and a zone for indirect heat. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.

For Both Gas and Charcoal Grill:

1. Place the seasoned chicken pieces on the grill directly over the heat and cook for about 20 minutes, turning once every 5 minutes or so. You can close the lid in between flipping the chicken). Move the chicken to the cooler side of the grill and brush the chicken pieces with bbq sauce.
2. Grill over indirect heat for an additional 15-20 minutes or until the chicken's internal temperature reaches 160 - 165 degrees Fahrenheit, brushing the chicken pieces with BBQ sauce every time you turn them, about 2-3 times total.
3. Remove the bbq chicken from the grill and allow to rest, tented with aluminum foil for 5 to 8 minutes before serving.