Stir fry it with veggies and a Chinese sauce, either rice or noodles.
Nasi Goreng requires cooked chicken, a tin of tuna, handful of prawns, plenty of veggies, cooked rice and some mild curry powder to make an all-in-one leftovers/storecupboard type dish (onions, garlic as fresh veg, tinned corn, frozen peas - and then anything else lurking like mushrooms, courgette, peppers etc). I even use the oil from the tuna for the frying, cheapskate me and also adds extra flavor.
Risotto!!! Yum......
Chicken and mushrooms in a white wine and cream sauce (aka Campbells soup barely diluted with some cream/wine/milk; or a proper cream sauce from scratch), tarragon is a nice herb for flavor in that. We eat it with either rice or pasta; and I do it as often with leftover chick as frying up raw chick.
A sandwich, with lots of mayonnaise and some lettuce. Or a toastie with cheese and maybe tomato.
Toss into a tomato sauce, or even just into roasted veggies (onion, garlic, courgette, tomatoes, pepper and some olive oil, balsamic vinegar and oregano) with pasta. OR put those together, throw some grated cheese on top, and make a pasta bake.
You can freeze them too and do pretty much all of those ideas at a later time.
And use the legs as well for making stock, either to use now or freeze - (not just for the dreaded soup) - base for the sauce for chick'n'mushrooms, to loosen a Nasi Goreng a little, add flavor to pasta sauce, for risotto, to cook pasta in.....some use lots of stock, some use just an ice-cube amount!!