The term "chicken steak" is not commonly used in culinary terminology, but there are dishes that involve cooking chicken in a steak-like manner. However, it's essential to distinguish between the term "steak" and the method of cooking.

The term "steak" traditionally refers to a slice of meat, typically beef, that is cut across the muscle fibers and cooked by dry heat methods such as grilling, broiling, or pan-searing. Steaks are often characterized by their thickness, tenderness, and flavor. Beef steaks are usually sourced from specific cuts of the animal, such as the ribeye, sirloin, or tenderloin.

While chicken can be cooked in a similar manner to steak, such as grilling or pan-searing, it's not commonly referred to as "chicken steak." Instead, chicken dishes that are cooked in a steak-like manner may be called chicken breasts, chicken cutlets, or grilled chicken fillets, depending on the specific preparation and presentation.

What makes something a "steak" is primarily the cut of meat and the method of cooking. Steaks are typically made from specific cuts of beef or other meats, such as pork or lamb, and cooked using dry heat methods to achieve a flavorful crust and tender interior. While chicken can be cooked in a similar manner, it's not commonly referred to as "chicken steak" due to the traditional association of the term "steak" with beef or other red meats.