If using 24 oz. diced chicken, follow same instructions as 12 oz. chicken, seasoning with ¼ tsp. salt and a pinch of pepper. Cook in batches if necessary, until chicken reaches minimum internal temperature.
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice and season with a pinch of salt and pepper. Follow same instructions as diced chicken, cooking until chicken reaches minimum internal temperature.