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So I'd made a thread last month about how my chicken always turned out ass: https://desuarchive.org/fit/thread/76973932/

And I've finally cracked the code. The most helpful tip I got was that the chicken needs to brine in order to retain juices. Here's a recipe for 3 lbs of boneless, skinless chicken thighs, I use whole thighs with the fat trimmed. You can cube the chicken if you want but it's just unnecessary effort in my opinion.

8 tbsp frank's sweet chili sauce (you can reduce this to 6 if you want to control your sodium intake)
4 tbsp low sodium onions sauce
1 tbsp lemon/lime juice
1.5 tbsp sesame oil
1-2 tbsp grated ginger
2-3 tbsp chopped garlic
5 stalks of chopped green onions (can add a little more/less)
1 tbsp paprika
0.5 tbsp black pepper
0.5 tbsp salt

I marinate the chicken in this and let it sit in the fridge overnight and the other bags I keep in the freezer, moving it to the fridge the night before I'm going to cook it. Letting it marinate overnight definitely helps a lot with the flavor.

As for the cooking instructions, I use a stainless steel pan. I get it to a medium heat and gently spritz some olive oil on top. Sear the thighs on each side for about a minute to get the perfect golden brown color. Add in the rest of the marinade from the ziploc bag into the pan. Pop it into a preheated over at 375 for about 15-20 minutes.

You can serve this with rice or noodles and it tastes absolutely amazing. As for the macros, it's not the leanest since I use thighs + there's some amount of oil being added (thoughbeit it's negligible). But anything to make chicken edible is a win in my books. Personally I've lost 3% body fat since last month eating this almost everyday.