The longer you knead your dough the chewier, more ribbon filled, and elastic it will be
If you let your dough rest overnight you do not need to knead it and it will get ribbon filled
Try to use black salt if possible, however truffle salt will also add a similar depth, MSG also works here.
To make it even more 'chicken like' add an additional 1/3 cup of coconut oil- this will make the loaf more juicy.
Alternatively, you can make this recipe oil free. If you do this, every ten minutes splash your roasting seitan with more vegetable broth to help keep it from drying out.
Instead of breaking up the loaf into 3, try breaking it into 9 or 12 for seitan patties- perfect for sandwiches!
Reduce your cooking time to 30 mins, then flip and cook for another 10 mins
Try breaking up your loaf into small nuggets. Reduce cooking time to 25 mins before flipping, then cook for another 5-7 mins
Then bread them and fry them for chicken style seitan nuggets!