I'd assume the same instructions as for a turkey. Immerse in COLD water, changed often (if you can do running water super). If you are cutting it up (rather than roasting whole), then as soon as it is thawed enough to cut, do so, and it will thaw more quickly.
Please remember that the joints of a frozen chicken will remain red, no matter how well done. In my experience, the faster you thaw a chicken, the more red the joints will be. Use your meat thermometer. If you wait for the bones/joints to NOT be red, you will wind up with very overdone chicken .... and still have red bones/joints. We've got some on this site who know more about the science of food than I ever will, maybe someone can explain it to me!