Here in the Northwest the Pacific Northwest Barbecue Association (PNWBA) sanction 1 day "Light" BBQ Events for the benefit of communities or organizations to test the waters without committing to a full on 2 day 4 meat sanctioned BBQ contest. Many of these one day events have gone on to be long running and highly anticipated events and American Royal, Jack Daniels and World Food Championship qualifying events.
These events usually have 4 proteins and are basically grilling contests-example: Sausage, Chicken, Tri-Tip and Ribs are most common, but there have been Seafood and Mystery meats depending on the organizers.
All can be cooked in @ 6 hours
Personally I would suggest Tri-Tip Sliders instead of PSB, and Wings or Legs over Thighs. But thats just me. People love to wander around with food with a handle!
But if you absolutely have your hearts set on thighs, I've found Smart Chicken is usually pretty consistent in size, I used them a few times but CBJ's don't give a shit if its free range, non GMO, organic, air chilled, $3.75 #, etc. or not, so go for a few Family Packs of Foster Farms thighs that look somewhat consistent.
I usually buy 2 packs 10-12 pieces on average to get at least 16 to cook at a comp. I don't care for the Foster Farms blister packs from Costco, they are OK quality, but you can never tell how many are in the bubble bags.
Probably the most comprehensive online Competition Chicken tutorial was from Paul Ostrom, who had the Pickled Pig Forum - the Forum is no longer, but here are links with a Word document that details selection, trimming and the cooking process:
http://www.ironpigbbq.com/links.htmlSo this fundraiser is basically a People Choice contest, so think Bacon! Moink balls, ABT's stuff on skewers etc. Utilize what grilling space you have.
Good Smokin' luck!