Have been almost completly vegetarian for the last 4 and a half years and was pretty much a carnivore before that, so I feel this is as unbiased of an opinion as is possible.
The Beyond, Gardien, Impossible, etc fake chicken have more flavor, nearly indistinguishable texture, are just as juicy, and aren’t greasy. At this point, I consider them better than regular chicken with the sole exception of fried chicken which was never my favorite but I can see the appeal of it.
I’ll concede that the beef substitutes have a ways to go (I like them and they’re not bad but they’re not fooling anyone, either) but they’re not the subject of this opinion.
Filets, cutlets, popcorn chicken, tenders, nuggets, strips (like you’d use for fajitas), as well as dishes made with those (chicken soups, cassseroles, etc). Haven’t seen a good “drumstick” or “wing” substitute unless you allow for boneless but those are basically nuggets lol. Same for rotisserie chickens.
The closest thing to a rotisserie chicken would be like a Tofurkey and while they can be good, they’re not fooling anyone.
You’re talking cuts of meat and the person you’re replying to is talking about seasoning the meat - does using just a small amount of salt and pepper create a noticeable difference in flavor between raised and generated meat?