I am one of those people who can smell the decaying fatty acids in chicken that’s been reheated.
https://www.seriouseats.com/what-is-warmed-over-flavor-leftover-chicken-meat
That link above explains the phenomenon if you’ve never heard of it. Many times I see people suggest getting rotisserie chicken and portioning it out using it all week or cooking your own chicken and doing the same, there’s no way I could ever eat that the food smells bad to me. However there is a solution and the solution is to vacuum seal the chicken after you cook it. You also can freeze it right away after cooking it.
What I do is if I know I’m going to use the chicken in the next day or 2 I use my vacuum sealer and keep it in the refrigerator. If I am not going to use it for 3 days or more then I freeze it.
I just wanted to point this out because for those of you who have tried to meal prep ahead and read about people portioning out chicken and using it for a whole week and don’t know why that doesn’t work for you, it doesn’t work for you because of the decaying fatty acids, you can smell them. Obviously not everyone can smell them because lots of people are able to leave chicken in the refrigerator for a week and keep eating it. It makes me want to barf. But if you just vacuum seal it and freeze if necessary it works.
Dining and Cooking