I'm gonna try and get better at meal prepping, and am going to buy a bunch of chicken this week to meal prep. I'd like to prep a couple of recipes so I can mix/match over weeks.

So my questions are:
1) Would it be better to marinate it, freeze it in small batches, and cook small batches freshly for 2-3 days at at time?
2) Or should I batch cook it, cut it up into pieces, and then freeze it?
3) Or better to batch cook, freeze in whole pieces, and then cut up small batches after thawing?
4) Does oven/air fryer roasting or pan frying freeze better? Or does it not really make a difference?
5) Any recipes y'all recommend that freeze well?

Yes. Freshly cooked chicken refrigerated for a few days will be much better texturally than frozen cooked chicken. Chicken breast will suffer the most but holds true for any cut. I'd season, prep for desired serving, vac seal and freeze raw.

Best chance of a decent reheat after frozen is a braise or stew but you'll still be able to tell the difference from fresh.

Agree to above. Cook for the week and no longer. No freezer. Husband cooks his chicken for the week on Sunday on the grill. Slices it before putting in fridge. I can't imagine how terrible frozen cooked chicken would be. I already struggle with it leftover and the dryness of breast and he grills juicy chicken.

I use predominantly chicken legs. So it is much more fatty/moist/flavorful than breast. As a result, I have no problem freezing it and reheating it, and it still tasting quite good and NOT dry. So that being said, I'd probably cook large batches and predivide it into proportions you want and you can take it out a day or two in advance. Depending on how you marinate, not sure marinated chicken would work that well (like not sure marinating frozen works).

With chicken legs, you can oven roast a large batch fairly easily without it drying out. Can also roast with veggies for more meal prep help. Shallow frying in a little bit of oil will be a little faster and more efficient for small batches though. Probably a little tastier too. And then if you do that, you can cook something in the oil you used. For example, I made fried rice in the same oil I used to cook the chicken that I later diced and put into the fried rice. Cooking the onions in it helped deglaze the flavor off the bottom of the pot I was using.

If you freeze stuff, get a food saver. It makes a huge difference. As mentioned, freeze meat raw.

FoodSaver Compact Vacuum Sealer Machine with Sealer Bags and Roll for Airtight Food Storage and Sous Vide, White https://a.co/d/iDYwWe1

Also Costco chicken breasts are the best and cheapest in bulk.

I too grill all the chicken breast early on for the next 7 days. We use it for so much.

If you have a pellet grill, chick thighs are delicious in mass as well.

Agree on the thighs. I get the bone-in thighs from Costco and do a bunch of them on the Traeger. Hard to beat

Yep! Great tasting meat for all kinds of dishes

if you have a vacuum sealer and a sous vide, cook whatever you want, seal, and freeze. use the sous vide to reheat. We do this all the time, comes out great and doesn't dry out. Plus, you can throw the sealed frozen chicken straight into the water bath. Works the same for other meats.