I have about 87 more pounds of chicken to eat on my cut, so I've been messing around with different ways of preparing/seasoning it. Stock recipe (for me): Sautee garlic in a few tablespoons of garlic oil on high Add cubed chicken breast and cook both sides on high Reduce heat to low, cover and let the rest of it cook Serve with brown rice and either broccoli or asparagus With sriracha: Same as above, except continue to cook the chicken on high until underside is brown, then flip. Add a dot of sriracha to each cube of chicken, then flip. Allow sriracha to cook into chicken on high for a few minutes, then reduce heat to low and let it finish cooking. I liked the cooked sriracha flavor so much that I went a little more all out tonight. Mix the following in a bowl and let sit in fridge for 2 hours to marinate prior to cooking: 1.5lb cubed chicken 1tsp extra virgin olive oil 1tsp rice vinegar 2tsp sriracha 5 cloves of garlic, 2 sliced and 3 minced A pinch of salt and pepper I'm probably going to cook it on high on both sides to brown it (in EVOO of course), then let it finish on low heat. I'll try grilling it next time if it turns out good.