Mainly personal concern that the chicken would have "started to turn". The shelf life on "fresh" meat products is significantly less than a frozen product even when kept in refrigeration. hese is something I pulled from the USDA website:
Safe Defrosting
FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.
So with the 1-2 day recommendation I would recommend against cooking or refreezing them. Safer to just toss them I would say.