Preheat a smoker to 225 degrees F (110 degrees C) with your favorite hardwood.
Rub the chicken breasts with the BBQ rub and smoke until the chicken is cooked through and reaches an internal temperature of 200 degrees F (95 degrees C), about 2 hours.
Remove the flesh from the bones and set both aside, it should easily pull away from the bones.
Combine the chicken bones with the water, paprika, onion powder, oregano, thyme, and black pepper. Bring to a boil, reduce to a simmer, and cook for 30 minutes. Strain the stock and season to taste with salt. Keep warm.
Cajun Style Risotto
Heat the oil in a large saucepan over medium heat. Add the onions, celery, and bell peppers then cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
Add the rice and cook in the oil and vegetable mixture until the edges of the grains start to turn translucent, takes about 2 minutes.
Add the wine to the rice mixture and cook until the wine is almost completely absorbed, stirring continuously for about 2 minutes. Add a ladleful of hot stock (about 1/2 cup) and stir constantly over medium heat until the liquid is absorbed. Continue to add the stock mixture, a ladleful at a time, stirring constantly and letting the liquid fully absorb before adding the next ladleful, until the rice is tender yet firm to the bite, 20 to 25 minutes.
Take one of the smoked chicken breasts and dice it into small pieces then stir through the risotto. Taste then add the salt and pepper as needed.
Divide the risotto among four shallow bowls and top with the remaining sliced chicken breasts. Serve immediately.