Frozen can safety

Yes, they can be, but you'll want to prick each one with a sharp knife once or twice to prevent them from bursting. Once that is done, put them into a small freezer-safe storage bag, remove as much air as possible from the bag, and seal it. They keep reasonably well for about six months without tasting "burnt," but they tend to be a tad mushy upon defrosting.

I always thought the mushiness factor had to do with length of freezing time, but since you asked, I did a bit of research. Apparently, what makes chilies turn to mush actually has to do with how quickly they initially freeze:

The undesirable mushy end product that comes from freezing fruits and vegetables isn't from the act of freezing itself, but from how you freeze. Your ordinary freezer, or even deep freezer, freezes food slowly. Chilies have water in their membranes, and as they slowly freeze, it forms jagged ice crystals that pierce and puncture the membrane, so that when you defrost it, you're left with a leaky and "tenderized" result. The solution to this problem is easy … faster freezing. If the water doesn't have time to form jagged ice, you won't have a mushy membrane.

Happy Living (from which I pulled the above quotation) has an article about how to safely use dry ice to freeze chilies quickly. (I'll probably keep going the way I always have and accept the mushiness, but if you want to freeze a lot of chilies for a variety of applications, the dry-ice method looks promising.)

The issue here is not the refreezing after cooking, but rather the method of initial thawing.

Thawing methods should ensure that food does not enter and stay in the danger zone (40 F - 140 F, 40 C) for any longer than absolutely necessary, and certainly not for time measured in hours. Doing so risks the growth of pathogens and resultant foodborn illness.

Thawing foods by leaving them out at room temperature—especially, for example, while you go to work—is not a good idea for a couple of reasons. The food on the outside may be too warm before the center is thawed; and if not monitored, there is no way to know when it about to enter unsafe temperatures.

The recommended methods of thawing are:

• In the refrigerator
• As part of the cooking process
• Under flowing cool water
• In the microwave

One or more of these may be appropriate depending on the food item and how it will be prepared.

You should use one of these methods to thaw your chicken.

Assuming that food has been treated safely throughout its lifetime including during thawing, there is no safety reason why it cannot be refrozen. This may reduce quality and affect texture, but it is not a safety issue.