1.  I start with boneless chicken breasts (because I
    am lazy).
2.  Then I cube it (usually small 1/2 to 1 inch pieces).
    It's a lot easier to cube if the meat is partially
    frozen. Remove as much fat as you can.
3.  Add spices (I use salt, garlic, and red pepper).
4.  Nuke the cubes until fully cooked (turn and move
    the pieces around a few times to be sure all of it
    gets thoroughly cooked). Pat the pieces dry with
    paper towel (to remove as much fat as possible).
5.  Dry the chicken in a dehydrator set to a relatively
    high heat setting (135 - 140 F). I prefer meats to
    be really dry (crunchy not jerky).
6.  Place in sealed bags marked "Chicken", the
    pre-cooked weight, and the packing date.
7.  Store in the freezer until the trip(s).

I use the same approach (more or less) for other meats
(turkey, lean beef, lean pork). It's tough to get
pork that is as lean as I would like, so after I pat
the cubes dry with a paper towel after cooking, I then
pick only lean pieces for packing (and eat the fatty
"culls" on the spot). I prefer the cubed chunks to
"hamburger" or shredded meat. Some meats (ham, tuna,
salmon, shrimp, scallops, clams) are usually pre-cooked
and only need to be spiced, dried, and packed.

The spiced stuff can be eaten as is as an excellent
snack, but I use it mainly for dishes like jambalaya,
gumbo, (fill in the blank) creole, goulash, or chili.
You can get boxes at the grocery that have the rice
(or pasta) and spices and only need water, meat, and
(sometimes) tomato sauce (dried) or milk to be added.
When used in those dishes, I can't tell the difference
between fresh or dehydrated chicken.

I carry a few lightweight clean plastic jars (from
peanut butter or red hots) and put the night's meal
in them and add water to start rehydrating a few
hours before the meal. Some hard to restore items
(corn, peas) get put in the jars at lunch time.

FWIW, I take plenty of shrimp creole on ALL of my
trips.

-aj