Chicken "diced on the bone" ?
Use a large cleaver, chop up the meat without de-boning. While it may seem like quite a project if you have never done it, It's not hard - actually it makes prep for those dishes quick and easy. When you see that for home prep, it is usually with soft or small bones or, like fowl drumsticks or short ribs. Leaving the bones in to add flavour when cooking. Similar in concept to shoulder arm steaks, leg round steaks, smoked ham center-slices - where the femur or humerus is left in, or even bone-in steaks, but I don't consider those cuts to be a normal home prep butchering job.
Interesting. I'm wondering if this is more like the Chinese duck dishes that involve 'dicing' a duck or other bird into small pieces with a cleaver while leaving the bones intact. Not sure, but that could be the source of the confusion. I actually made a chicken dish like this recently (stir fried with chili peppers and sesame seeds) and I have to say, the dish was much better on the bone. A little messy to eat but really great.
reminds me of the time i ordered the boned duck in some touristy restaurant in duck, north carolina. the duck arrived with bones intact.
when i said, "waiter, i ordered the *boned* duck, he said, "yes, there are the bones!" he then insisted after returning back again from the kitchen that the chef stood by this.