Attempted to butcher my first chicken for Yakitori. Please give advice on how I can improve or any guidance. I struggled on finding where exactly to cut and got lost in the process

I wanted to practice cutting up my first chicken and followed a bit from the “Rintaro” cookbook but mostly this video:

https://youtu.be/EjvprAM2kMw?si=sT_g-oa92zrRVss_

I’m aware most of the cuts are rough looking but by the time I reached the carcass piece shown on the second photo it was difficult to follow breaking down the chicken further.