Hey Ozz, you know how sometimes you (or at least I) have to grill chicken so that the thick end is done while the thin end gets overcooked and is dry as a cork? To fix this my DW puts a piece of chicken in a zip-lock bag then smashes the heck out of it with a metal mallet until the entire piece is about the same thickness. That way the entire piece of chicken cooks at the same "done-ness". One caution is that it doesn't take as long to cook (or grill) so it's easy to overcook the whole thing. Your dish looks delish
