Slice lean meat into pieces about 1 inch wide, 3/18 inch thick, and as long as you want. The best way to get uniform pieces is with a meat slicer, but a sharp knife will do.
Slice meat either with or across the grain. Jerky cut with the grain will be chewy; cut across the grain will very tender but more brittle.
To make them drool over these, sprinkle some garlic powder on the chicken pieces before adding them to the dehydrator.
Spread meat strips in a single layer on the dehydrator trays and dry at 155°F/68°C for about 4-6 hours.
Always test jerky using a cooled piece; when bent, properly dried jerky should crack but not break.