Frozen chicken has been thawed in warm water. You should:

When frozen chicken is thawed in warm water, the outer layers of the meat can reach temperatures that promote the growth of harmful bacteria, even while the inside remains frozen. Thawing in warm water can create an unsafe environment for the chicken, as the bacteria can multiply quickly in the temperature "danger zone" (between 40°F and 140°F).

Discarding the chicken is the safest option in this scenario because it eliminates the risk of foodborne illness. Cooking the chicken immediately would not guarantee safety, as any bacteria that may have developed during the thawing process would still pose a health risk. Refreezing the chicken after it has been thawed in warm water is also unsafe since it does not eliminate the bacteria that may have grown. Refrigerating it doesn't help either, as the harmful bacteria could still proliferate while waiting to be cooked.

All these considerations highlight why the best course of action is to discard the chicken to ensure food safety.