Leaving the chicken whole ensures that the chicken won’t cook too quickly and potentially dry out. It also allows you to get a nice sear on the whole pieces without drying out the meat. But if you prefer, you can cut the chicken into bite-sized pieces before adding to the marinade. Note that the chicken will cook quicker in the skillet so cook for 6-10 minutes tops, until nicely charred and just cooked through. If cutting into bite-sized pieces, you have the option to thread the pieces onto skewers, then cook either on the griddle or grill for 8-10 minutes, or until nicely charred and just cooked through.