I do not care much about the Maillard flavor, so even when I was using a gas grill I was using the kind with indirect heating, where the grill is enclosed in a box that has one opening on the bottom, where you put the flame. The opening is laterally from the grill, not under it, and it has a wall separating the grill from the flame.

With such a grill, the meat is cooked only by the hot air that comes from the flame without contact with something at higher temperatures, so the meat is browned only moderately at most.

Nowadays, I can cook meat in a microwave oven in a way that makes it pretty much equivalent with the meat cooked using that kind of grill with indirect heating.

I cut the meat in bite-sized pieces and I put them in a glass vessel covered by a glass lid, without adding water or anything else, except salt and seasonings spread on the meat.

Then I cook the meat in the microwave oven, using a low power, e.g. 400 W, and long times, e.g. 20 to 25 minutes for chicken meat and around 30 minutes for turkey meat.

I consider that meat cooked in this way has an optimum taste, but of course preferences vary.