Chicken has consistently been our strong meat. We don't do anything fancy to it at all: no scraping, no deboning, no carving into weird shapes or special pans. Just trim to a nice uniform blockiness, and cook it hot enough to get the fat under the skin fully rendered and bite-through.
Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.
Rhythm 'n QUE