I love cold chicken: cold roast chicken, cold fried chicken, perhaps especially cold boiled chicken. It is a most welcome snack on a hot day.
This is an easy dish, put together in minutes and abandoned for an hour over a low flame. Try to cook it a day ahead and let its flavors deepen with a night in the fridge. To serve, sprinkle the ice-cold jellied chicken with sesame oil and scallions, then give it a squeeze of lime. If you want something extra, add cucumber, avocado, and crisp lettuce leaves. Or take off the skin, shred the chicken, and have it with cold noodles.
Buy the best chicken you can, even if it costs more (it will). Factory chickens always taste flabby, no matter what you do. Choose a free-range bird for the flavor, the food politics, and, not least, the meaty thighs.