Not sure if this is what you're talking about, but for things like boneless skinless chicken breast, especially thicker ones, I like to sear and then move off the heat to finish indirect. I do the same for steaks, I think we've called it the sear and slide here a couple of times.
Set your grill up for a two zone fire. I'll just keep it over the coals until I get the color I want and then move it over to the indirect side until it gets to temp.
Hope that helps, and I'm sure others will chime in too.