I think it is very important that if you eat meat you should be trying to use as much of the animal as you can for human consumption or utility.
To that end I have started (very recently because I was possibly like you are now turned off by the thought) sourcing and cooking with offal. A terrible sounding word for, as it turns out, a useful and versatile cooking ingredient.
Fair call, looking at/working with raw liver, chicken in this case, is not for everyone but please give it a chance:
Chicken livers are full of essential vitamins and minerals. You can bake, boil, and fry them and they pair perfectly with many other ingredients such as onions, garlic, spinach and potatoes.
They are famously used to make pâté.
Here are some more posts about some common and not so common meat cuts: