[peterwwillis]

Is your pan induction compatible? If the metal has too much nickel it'll cancel out the magnetic field. Put a magnet to the bottom of your pan and if it grips strongly it should work. Also, do not use a teflon-lined pan. Pans with thick bottoms are better because they retain more heat which is then available to transfer into your meat, and with typical ranges will help avoid hot-spots.

Pre-heat your pan. As your pan heats, toss some water droplets into the pan. Once they immediately form beads and roll around the pan like crazy, your pan is hot enough. But don't let it get too much hotter; if the water droplets disappear in <3 seconds, it's too hot. Pat your slightly-chilled or room-temperature chicken dry with paper towels before putting it down; excess water will prevent the sear, pull moisture out, and boil the chicken. And don't crowd the chicken in the pan, or the close proximity of escaping water vapor will steam the chicken. You can also try adding a light coat of oil to the dry chicken.