Great question — answering as the UphillTech team:
As far as I know, this would be fine if you keep some things in mind. I regularly eat whole chicken thighs, or use them in pieces for stir fries, curries, etcetera. Cutting chicken (or any other kind of meat) into small pieces makes 2 differences: It gives it more outside surface that can be made crispy or browned and it makes for shorter cooking times (a whole thigh takes ~25 minutes, stir fried bits anywhere from 5-10 minutes). I've never noticed much browning on chicken thighs (without skin) in the first place, whether I cook them whole or in pieces. But the cooking times means you may need to adjust the order of your recipes too: If the stir-fry starts with chicken, then adds the rest...
Full answer by Tinkeringbell: https://cooking.stackexchange.com/a/135499 (CC BY-SA 4.0).
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