Apparently, a reverse sear is the best way to cook a steak, and the basic principle is used to cook everything.
Essentially, the idea boils down to cooking at two temperatures:
- Low and slow (cook throughout)
- High and fast (sear)
In addition, reducing the moisture on the outside of the meat should also be done (makes searing faster).
Also, accurate temperature is even more important.
Note that there are issues about freezing/refreezing, etc., regarding chicken (and other meats). Again, the temperature is a huge issue.