It is often more noticeable in frozen or previously frozen chicken because ice crystals damage the muscle cells, causing them to release more liquid. Despite its appearance, the substance is harmless and safe to eat.
You can reduce it by using fresh chicken, drying the meat before cooking, avoiding very high temperatures, and not overcooking it. Allowing the chicken to rest briefly before cutting also helps keep more juices inside.
However, discard chicken that smells unpleasant, feels unusually slimy before cooking, or releases strangely colored liquid. The normal white residue alone is not a sign that the meat is spoiled.
