Tips for cooked chicken to stay juicy half a day

a little background: I'm going to build chicken congee business.

in my country, generally, it's a coconut rice congee poured with turmeric chicken broth (the chicken breast from the broth will be taken, shredded and placed in different container and will be used as topping for the congee. if you want to know , the name is Bubur Ayam) .

my main differentiation will be additional spices for the broth, like star anise and oregano and another things (might be a fusion, but that's too fancy).

my main question is: after being cooked in broth, generally the chicken will be put in small container (without the broth, it's in different container, and the white plain congee is in different container too, a stove that always have small fire so the congee is always warm) , just sitting there for half a day or until sold out (the opening hours will be 6 in the morning to 11.) . any tips so the texture and taste won't deteriorate during that time? should I fry the chicken beforehand?

oh yeah, the general recipe for the broth: corriander seeds, ginger, lemongrass, shallot, garlic, salt and soysauce. any other tips will be appreciated .