It’s probably too late—either you cooked it or you are dead from food poisoning.
@ragingloli gave you the right answer. Let me expand on it.
When you’re cooking chicken (or beef, for that matter), you need the inside to get to be at least 160–180 degrees. Not the skin or the outside, but the deepest internal portion. Why? Because if you don’t cook it all the way through, you give a very comfortably warm location for all sorts of bacteria and nasty stuff to grow. 160 degrees inside is high enough to kill almost all bacteria.
SO now take your chicken with the frozen inside. The thawed exterior will cook just fine. But the inside might not get over 80–100 degrees – if that – depending on how long you bake it, the inside might not even thaw. So you’re just creating a vector for warming up raw meat and unleashing lots of potential bacteria to make you sick.