A couple times a month, I make some form of “stir-fried” curry, and need to dice some 12-14 ounces of boneless chicken thighs. I’m currently using a santoku on a cutting board, more or less cutting the cold chicken into half-inch strips and then turning the board 90 degrees and trying to cut those strips into half-inch lengths. I use the back of the knife to rake the pieces into the skillet.
Works OK, but it’s a little tedious, and I wonder if a different tool would be more efficient. A cleaver? Scissors?