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Veganizing a recipe means solving three separate problems: eggs, dairy, and meat. Each one breaks differently when you get it wrong, and the answer always depends on what the ingredient was doing rather than what it was called.
There is no universal egg replacer, and reaching for the same one every time is the single most common cause of a failed vegan bake.
If a recipe uses more than three eggs and they are doing structural work, that recipe is built around eggs and no substitution will reproduce it faithfully. Angel food cake is the classic example. Pick a different recipe rather than a different binder.
"Vegan chicken" is not a strategy. What matters is the texture and job the meat was doing in that specific dish.
The protein point matters more than people expect. Swapping chicken for jackfruit in a main course can take a meal from roughly 30 grams of protein to under 5. It is the right call for texture and the wrong call for nutrition, so know which you are optimizing for.
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