How about cooking it sousvide?
This method involves some prep work, but gives you the timing you want. Essentially, it consists of sealing the chicken pieces in plastic, and immersing them in water with apparatus that heats the water to a safe temperature for cooking without drying it out. You can then finish on a hot pan or in a hot oven to get crispy skin.
You can chill the chicken after the sous vide phase, allowing you to do that part of the cooking on a different day from the finishing.
