I like thinly sliced chicken, but any will work. I also get really generous with the salt and paprika, so you may be inspired to add more than what the recipe calls for. I use double the amount of paprika and salt!I estimated the oil, but use enough oil in the skillet or pan so that the chicken doesn't stick to it. Better to have a bit more oil and then drain it off at the end by dripping it over a paper towel.A reader mentioned that SCD garlic powder is hard to find (most have de-caking agents in them). If you can't find it, either don't use it or use some fresh crushed garlic.