You need the chicken to be 165F or 74C to be food safe. It takes a long time to cook at 100-200C because the heat is being transferred much slower. If we’re using this instant slap-based cooking method, it only needs to get to the food safe temperature.

Using the OP’s calculations and a cooked temperature of 74C:

It would take 8315 average slaps

or

A slap at around 756m/s or 1691mph (numbers are rounded to whole integers).