I guess if you need to eat a lot of meat, chicken makes sense, yes. I generally get around the problem of the unhealthiness of mammalmeat by not eating much meat.
I'm afraid that just listing a series of meals with chicken in them isn't going to magically make me like chicken. I think I've explained already that I find it quite bland, and hence rarely worth the price (of course, anything bland will be 'versatile', but 'nothing' is more versatile than anything, and much cheaper). While chicken can improve some meals (eg caesar salads), I've very rarely found anything where it improved it enough for me to regularly want to spend the extra money and consume the extra calories (eg chicken and tortellini in pesto sounds perfectly fine, but I'd mostly just cut out the chicken - almost exactly the same end product, but cheaper and healthier). So I only really do chicken very rarely to provide a little variety. Stir-fried, mostly. And now and then I want to do something with a sauce or something where something solid and chunky is required (eg my plan with the coconut chicken). There's also an interesting thing involving marinading in chinese spices and very slowly steaming over many hours and then frying that when done right gives an unusual crispy-but-elastic effect, but i'm not sure it's worth the time and effort and I never get it right anyway. I also know a guy who makes excellent roast chicken, but when I do it myself it usually ends up too dry, and besides a roast chicken is rarely more something for more than one person (and if I am making food for more than one person, I'd normally want to make something nicer than chicken).
[incidentally, not the most appealing menu options for me there - I really don't like badly burnt meat, I'm not sure how people eat it. Besides, I worry i'm being too extravagant and wasteful just eating meat at all, let alone taking perfectly food meat and charcoalising it! I guess I haven't worked hard enough at training my palette. (what's pearl couscous, by the way? Is that like giant couscous, or what?)]
As I say, though, I'm a philistine, and clearly less of a refined gourmet than yourself (and, judging by some of your ingredients, I have to fear rather less wealthy, also). I'm sure you're right about the indispensibleness of chicken to contemporary sophisticated cuisine, but I hope you understand that not everybody eats the same way you do. Some of us have unrefined and simple tastes, and have barely progressed beyond the assuaging hunger stage. Not everyone is going to like the things you like.
[I hardly ever find myself needing to find something to do with something like chicken, thank you - I only buy extravagancies like meat when I already have a definite plan for them in mind. (Which is a problem sometimes, since it means I tend to ignore the many recipebooks lying around, since I always know in advance what I'm doing)]
Anyway, I set aside the finally-doing-something-with-coconut plan and just made the same chicken meal again tonight.
I reduced the amount of cheese added at the end, to the correct amount, didn't bother with the sumac (made no discernable difference other than in colour), added an onion rather than using onion rings, slightly reduced the thyme, added a dash of worcestershire sauce at the beginning, turned the chicken over for the middle third of the cooking, and was a little more daring with the pesto and with the wine. The result was even better than before - an interesting but fairly mild-mannered taste that I felt went well with the chicken, which itself was lusciously soft and not dry at all, but still had texture and firmness.
An experiment for next time might be moving up adding the sauce to earlier in the process. I also should think of something more healthy and interesting to do it with.
Anyway, Rad, would you like to tell me what I'm doing wrong?
But the river tripped on her by and by, lapping
as though her heart was brook: Why, why, why! Weh, O weh
I'se so silly to be flowing but I no canna stay!