Thawing uncooked chicken
If you thaw raw meat at room temperature (> 5 celcius) you may get bacterial development.
With chicken, not only can you get bacteria to develop, there is also a risk of propagating salmonella onto the surface which you are thawing the meat of and it's likely to contaminate other food too. I always recommend to let the meat thaw in the fridge, where the temperature is less likely to allow bacteria development, on a plate covered with plastic wrap, just make sure that no meat juice can espace and that the meat does not comes into contact with anything else than the plate itself and the plastic wrap, do this with all of your frozen meat.

Of course, wash your hands and working surfaces after working with raw meat.