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Exactly this.

You simply aren't going to speed up the chemical reactions that happen during cooking. Even if you do find a way, your result will often be different or the result of using ready-made ingredients at the store. (I can buy frozen caramelized onions, for example).

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I think cooking times assume the ingredients are already at room temperature.

If you cook chicken taken straight from the fridge it'll take longer and cook more unevenly than room temperature chicken.

it also depends on the cut and what you cook too. If you only stir-fry chickens that has been diced small with high heat, (I think?) you can achieve it 3-4 minutes, however that requires extreme precision and I think also require good utensils with precise heating. Cooking it longer, ex 7-8 minutes with lower heat usually bring better result and far easier.

Deep-fry or boiling? I'm unsure. Steaming one? Surely you can't

Apparently, boiling one in clarified butter works OK:

https://www.youtube.com/watch?v=N1Biy5776ec

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