In between freezings it is wisest to cook it. So if you take out raw meat, and then cook it, you can freeze it again. If you take out cooked stuff, you should get it piping hot throughout, cool it quickly, and then freeze it again. It may not have a super pleasant texture - if you don't ave an emotional attachment to it, you might want to just toss it.
An answer to your edited points.
Number 4. Pores don't do much during cooking. It is about cell walls and proteins. A pore is a channel constructed from zillions of cells (like a tunnel constructed from bricks). A cell is like a bubble (the cell wall) filled with liquid (the cell plasma). The cell wall is made from zillions of proteins, like a hat knitted from wool. In freezing, the plasma turns to sharp ice crystals and tears the cell walls apart (like poking holes in a hat).
Then under heat, the proteins unravel the way you could unravel a knitted hat if you tugged at it. If you cook the meat just a little, the proteins remain bushy and soak up liquid. If you overcook it, they stretch and start looking like a long, smooth thread and can't soak up water and/or cell plasma any more. The meat tastes dry and unpleasant.
Freezing the meat is just bursting the cell walls. Unravelling the proteins is denaturation. They are two different things.
Number 1. More water does indeed mean more damage to the cell walls. No denaturation happens there, as explained above. But you can't change the amount of water within the chicken cells in any way while it lives. This amount self-regulates, like blood pressure. If you feed the chicken more water, it will excrete more water, not store it in its cells.
Number 2. You want lots of air around the chicken if you want to get ice crystals buildup on its surface. That's why Sobachatina suggested an inflated bag - to keep air around it. Also, unpacked chicken will make your freezer dirty and contaminate other food with uncooked meat juices, which is dangerous.
Number 3. As far as I know, water ice expands while cooling from 0 to -4°C and then starts shrinking. Most damage is done while the crystals expand, so I suppose that most of the damage will be completed within the first 1-2 days (depending on how long it takes for the complete chicken to cool to -4°C).
Best Answer
Freezing doesn’t reset the clock, it’s more like “stopping the time” - or at least slowing it down very, very much.
Like putting perishable food in the fridge and slowing down bacterial growth, freezing the food brings it to a full stop.
But unlike heating, cooling or freezing does not kill bacteria. What went in the freezer comes out again, ready to multiply as soon as the conditions are favorable again. Which means, if you quickly stashed something in the freezer just before it goes bad in the fridge, you need to use it more or less immediately after you took it out and thawed it.
Microbiologists would probably object to this answer as too general, but we are looking at the pathogens responsible for food-borne illnesses and kitchen precision.