When I said, "I never met a chicken I didn't like ... except boneless-skinless." I was referring to those "boneless-skinless" packages in the meat counter. But, it was fun watching the assumptions fly ...
I buy whole chickens and process them myself ... it's cheaper, and I have the skin, bones and other parts like backs and necks for making stocks that can then be turned into bases for soups, stews, chicken-n-dumplin's, pot pies, etc. - and I can render out the fat from the skin to make schmaltz
(rendered chicken fat) - almost as good as bacon drippin's.
Oh, as CherryRed suggested, I do make Chicken Marsala, and parmesan, and a killer chicken braciole - but they start out as a whole skin-on bone-in chicken.
But, I still have never had chicken chili!