If using whole chicken, pat dry and cut into 1" pieces. Follow same instructions in Steps 1 and 2.
If using shrimp, pat dry and halve. Follow same instructions as chicken in Steps 1 and 2, cooking shallot first, 2 minutes. Then add shrimp to pan, and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
If using ground pork, follow same instructions as chicken in Step 2, adding seasoning blend, shallot, and ground pork to hot pan and breaking up with a spoon until no pink remains, 5-7 minutes.