Most of the time, I dice them and use them in a chicken wrap. I like to make grilled chicken caesar wraps, on a spinach tortilla, along with some romaine lettuce that's been tossed in caesar dressing, some shredded parmesan and some black olives and red onion, and the diced chicken. Or, simply blending some sun dried tomatoes with mayo makes a great spread on pita bread, along with your chicken, some feta cheese, olives, onions and romaine.
You can make a blackened chicken, with just some butter and Cajun seasoning blend. Or soak them in some teryaki sauce for a few hours or overnight before grilling. You can even make your own teryaki sauce from scratch - it's only a few ingredients.
Lawry's makes a great blend called Fire Roasted Chile & Garlic which is really good too, especially if you like taco seasoning. It's quite a bit different from your usual taco seasoning though, since it has a lot of smoked paprika in it - which gives it a wonderful smoky taste.
Or go Greek, with some oregano, garlic, lemon and olive oil. That might be good along with a corn-flake crust.
