I think you already use boneless skinless pieces anyway. You've done the best you can at removing the unwanted fat by buying them skinless. If you cook them using a poaching method be sure and don't boil (I think you mentioned that). You can always brown on both sides and then add a bit of water or chicken stock to your pan, deglaze it, and just put a lid on your pan.
Then comes the seasonings. Salt and pepper always works better than nothing. Then there's fresh garlic, sauteed peppers, onions, and a drained can of tomatoes makes a tasty meal too, served over noodles. Brown your chicken on all sides with some olive oil, salt, pepper. Once browned add the sliced green peppers and onions. Stirring occasionally to keep from sticking. Cover with a lid and continue to cook over a medium heat until done (about 30 minutes or so).
It keeps going from there. Do you have access to an oven?