If you've not eaten meat for a very long time, you may be more sensitized to the smell of it when it cooks…if so, that will subside, your senses will adjust… OK, chicken itself
I always either buy my chicken frozen solid, keep it in the freezer & thaw it when I want it at home, or cook it the day I buy it or maybe the next, but no later, no matter what the end date is on the package. Those end dates are approximate, and chicken goes off much faster than red meat. I haven't scouted out a source of fresh (never frozen) chicken here locally, but the rule of thumb applies: cook it up pretty quickly after you get it. I hate to waste anything, but if I get the faintest odor of being off, out it goes, I don't even try to cook it.
You can soak a chicken whole or cut up in water with a little (let's say a teaspoon or two) lemon juice for a half hour or 40 minutes, to draw out whatever blood remains in it. Cover the chicken or pieces completely with water. Pour off the water and don't use it I think that should freshen the smell. It doesn't alter the end result of your cooking to soak the chicken. Some people like to put some salt in the water, too. I do that when I roast a whole chicken. After the soak, I just pat the chicken dry. The salt is optional, but I do recommend the little shot of lemon juice.
I'll bet that fresh breast meat would have less natural smell than the darker meat parts of the chicken.
Oh, and take off the excess chicken fat…I bet you're doing that anyway. Oils and fats carry scent.
That's all I can think of. Anyone else?