If you are going to cut up the chicken anyways why not cut it and pan grill it? Takes far less time and heat energy.
My last favorite was a center cut of pork, no seasoning, slow cooked outside on the grill for 2 hours. Fat side up so it would melt into the meat. Came out better than bacon, Jews and Muslims really don’t know what they are missing.
I try to stick to meats that like slow cooking, I really hate using a knife, or for that fact having to use my teeth to chew meat. I just wish I could get brisket like in TX. Always try to let the meat stand for 4 hours in room temperature before cooking, this alows the meat to “relax”. I made a lamb roast the other night, by first searing @ 425* the baking @ 325*, seems to be a nice method but I didn’t have anything to compliment the flavor well.