You can use either of the marinades and a similar process as the other recipes (Hawaiian Ginger or Original). The ONLY change is chicken will absorb the marinade MUCH quicker. I’d recommend no more than 24 hours of marinade time.
Though it may sound unappealing, the finished jerky really didn’t taste much different than beef jerky. I work with a number of people from India (Hindus) that don’t eat beef and would never otherwise eat jerky, so it will be interesting to see how some of my Hindu co-workers like this. I may also try a lamb jerky at some point.