Wrap a slice of bacon around each piece of chicken. If using breasts, wrap 2 slices of bacon around each. The bacon may be secured with tooth-picks or small, trussing needles.
Prepare the smoker. Use large chunks of hickory as the flavoring agent. Place the chicken on a greased rack. Try to keep the heat at a constant temperature of 220 degrees F. Smoke for 2 or 3 hours. Prior to the 2 hour mark, prepare the sauce - below.
Smash the garlic. De-stem and de-seed the chile de Arbol pods. Finely grind cumin seeds and chile de Arbol pods in a coffee grinder. Place the tomato puree, vinegar, honey, garlic, freshly ground chili powder, worcestershire sauce, mustard and salt and pepper to taste into a non-stick sauce pan. Bring the contents of the pan slowly to boil, stir often and simmer for 20 minutes.
Baste the chicken with the sauce. Smoke for 2 more hours and baste again. Test for doneness. Serve the chicken straight or remove the tooth-picks and hack it up for stuffing into tortillas.