re: Sous vide question. How to prep frozen chicken for cook and time differences?

i did some chicken thighs last night that were frozen. i thawed them out in the bag first. anova set to 80 for about 20-30 minutes. once thawed, i added a marinade (homemade, a little rice wine vinegar, salt pepper and garlic, and some seasoning from red stick spice co here in br). Then set to 150 for 2 hrs. sliced it and mixed in with an orzo pasta salad.

your idea sounds great; don't forget to finish it in a skillet to brown if serving by itself.