I don't foil chicken, although you certainly could. I prefer to rest under a foil tent, not in foil. I really try to get the chicken finished just before serving, or long before and serve it cold. But, yes, it can be tented or panned and foiled and held in a warmer for a while.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."