So normally when you put chicken in curries or other stews, or anything where chicken is braised, you take bone-in, skin-on parts, brown them first and then put the whole piece in the liquid. But what if I take a whole roast chicken out of the oven, shred the meat, then add that meat to the braise. It would have the advantage of cooking faster and be cheaper to make, since I can get whole chickens for less than parts. Plus, I prefer boneless chicken because it's easier to pack for lunches.
Will it taste bad though? I'm especially concerned because I use curries and braises to counter the taste of dark meat.