How can you make a lot of water come out of chicken by freezing and denaturing it?
A freezer is a very dry place and uncovered meat will eventually have all of its moisture pulled out of it. This is called freezer burn.

First of all- don't try the freeze-thaw-freeze-thaw idea. This would be a good way to start your own colony of interesting, meat-eating bacteria.

There are two techniques to minimizing freezer damage- freeze the food quickly to keep ice crystals small and seal it tightly to keep it from drying out. You should do the opposite.

Put your meat in a freezer bag and inflate it with air before sealing it. Then wrap the bag in a towel or other insulative cover. Freeze for a while. The chicken will freeze relatively slowly which will rip its cells up nicely. All the air in the bag will ensure that moisture is drawn out of the meat over the course of many days.

This will, of course, leave you with tough, inedibly dessicated bird meat and flavorless water. It's probably a delicacy in some culture somewhere.

You could experiment with the brine but I wouldn't. The salt in a brine will help keep meat proteins from over-coagulating when heated- it wouldn't have the same effect when the proteins are frozen and dried. At worst it would prevent water loss- at best it would just dry back out of the meat and you could have just frozen the brine without wasting the chicken.