One of my favorite dishes is steak tartare with fried bread, garlic, capers, beets and raw egg yolk. I would like to try chicken tartare (food safety issues aside - I'm aware of the risks); however, I don't think that garlic, beet and caper match with chicken meat.
Another difference would be the difference in texture between chicken and beef - I can't imagine it is possible to scrape the chicken meat as I would do with beef.
My two questions are:
What preparation method for raw chicken would lead to the most pleasant texture? Sliced, minced, diced, mashed, etc.?
What accompaniments would pair best with this dish?
I have never tried it, I am not sure about food safety, but you might try to make a marinade using a combination of olive oil, lemon juice, salt, and herbs.
As with all raw-meat or sushi dishes, this will never be 100% safe to eat; at best we are talking about a calculated food safety risk, with steps taken to mitigate that risk when possible. For this reason, it is CRUCIAL that the chicken be kept at fridge temperature as much as possible. When cutting, use a pre-chilled cutting board if possible, and serve immediately. For extra safety, blanch the chicken to kill surface pathogens, and slice off the cooked exterior.
Given the slimy, gelatinous texture of raw chicken, I believe the best results would come from finely dicing the chicken (small cubes) or very thinly slicing it. These approaches seem to work well for sushi and tuna tartare, which have similar textures. As with sushi, you need a shaving-sharp knife to get clean cuts.
For flavorings, your goals are twofold: add flavor and kill pathogens. An acidic sauce or marinade is obligatory, to reduce the pH below 4 and render it hostile to pathogens. The acidity should also reduce the slight sulfurous notes in raw chicken, by reacting with the sulfur in the molecules and making them less volatile. Taken to an extreme, this could produce a result much like ceviche, where the acid denatures the proteins and produces a texture akin to cooking. Fresh cut, finely-minced garlic is delicious and also hostile to pathogens. Many aromatic herbs also have antimicrobial properties, with fenugreek being a notable standout in this area.
There are a couple ways you could develop this into a full dish from there:
I should add a couple caveats to this: I have serious doubts about raw chicken as an ingredient, even with the best cooking possible. At best I think it will be edible but not delicious. The problem is that raw chicken is incredibly bland, and where it isn't bland, it has an unpleasant, slightly sulfurous flavor. The texture is somewhat off-putting too. I might be wrong, of course, but I think this is better handled as a theoretical exercise and not an actual dish. If you try any of these ideas and get food poisoning, it's your own dang fault for eating raw chicken... you boob.
I never cared for chicken much untill i tried it raw, you should eat all meat raw, it's perfectly safe, it's cooking food that makes it less safe to consume, just Google Aajonus Vonderplants, he explains it best, I have been eating raw meats only for more then half a year now and never felt better, now when it comes to raw chicken, maje sure it's never been previously frozen, freezing it kills the good bacteria so the bad can multiply a 100 times faster, I get mine from an Amish market. In Japan they eat raw chicken like sashimi, but hard to find good recepies, but here's one I created, it's delicious, I enjoy it even more the sashimi! I buy some mango sauce from trader joes, I grate some ginger on it and add some tobasco hit sauce, that's the dip, I slice raw chicken breast as is, do not wash it or anything, I slice it like you would sashimi, then I slice some cucumber and avacado as a side, just dip the raw chicken pieces in the sauce and eat like sushi, it's soo good! Raw chicken is not dangerous for healthy individuals who eat raw, stomach acid kills salmonella...you can follow my raw meat diet on Instagram @Thefirstoneofmykind