It is not recommended to refreeze chicken or any other meat that has been thawed in the microwave. Thawing chicken in the microwave can lead to uneven heating and the potential growth of harmful bacteria if the chicken is not cooked immediately after thawing.
When you thaw chicken in the microwave, it's essential to cook it right away to a safe internal temperature (165°F or 74°C) to kill any bacteria that may have started to grow during the thawing process. If you don't plan to cook the chicken immediately after thawing, it's best to use other safe thawing methods, such as placing it in the refrigerator or using the cold water method.
Once chicken (or any other meat) has been thawed, it should not be refrozen because this can further promote bacterial growth and increase the risk of foodborne illnesses. Always practice safe food handling and thawing methods to ensure the chicken is cooked safely and remains free from harmful bacteria.