Would smoked chicken work well in paella?
I don't like the recipe much.

First of all, paella is a one pan dish, normally. That is, all ingredients are cooked in the same pan (paella) and in sequence. This means that all the flavors are stacked one on top of the other.

Second, if you are going to use saffron, the most expensive spice in the world, hold down on any other spices. In particular, most recipes I've seen, use paprika powder explicitly forbidding the use of 'de la Vera (smoked)' paprika powder.

Third, if you are going to use saffron, at least treat it with delicacy. Put a pinch of saffron in a cup of warm chicken broth before you start cooking. This way, the saffron will release it's color and flavor slowly. When you must add the broth, first add the saffron broth, then the rest.

Fourth, this recipe has way too much ingredients: Chicken, Chorizo, Lobster, Shrimp, Squid, Mussels, Clams in the protein department. Honey, Saffron, Garlic, Pepper and Parsley in the flavor department.

Fifth, Spanish paella (Arborio Bomba) rice has a thick grain that resists cooking that long.

Having said all that, and to answer your question. If you are using saffron, don't use the smoked chicken as you'll not be able to taste where your money went. If not, and if you insist on using this recipe, go ahead. Paella really accepts all you want to put into it (but do look for a simpler recipe).