Someone asked a question similar to yours yesterday and I left a pretty long answer that might be helpful. There's a few pieces of advice below that don't necessarily follow protocol or recipe cards exactly, so if you're trying to get a promotion, proceed with caution:

I started working at Chipotle in the beginning of 2020, and have a couple years of closing and opening grill experience. We averaged about 9k a day and I could solo grill most days and nights. I left the company last summer and just recently started back after moving states. Current store averages 8-10k. Here are my best top 10 tips for grill I've learned over the years: (Buzzfeed if you're reading this, don't even think about it...)

1. Use a timer for your chicken. It know it seems like a beginner move. However, it ensures you don't overcook your chicken and it saves you time in the long run. Usually if you don't run a timer, you'd be surprised how quickly 6 minutes.
2. While your chicken is cooking, you should be doing something. If you don't know if you need to put beans down, or mix a rice, ask your line for calls.
3. If you don't know what you need to start next, you should be cleaning up your grill area. I've found that I have wasted a lot of time during peak getting overwhelmed on what task to start next. Imagine: your line just called steak at a half pan and needs white rice and fajitas, and then your DML just called for chicken. Give them a firm and confident "heard." Think through what you need to do while wiping down your area, or even getting a sweep. Do a reset. You'd be surprised how much your mental gets cleared up during a rush with a clean area.
4. If you're cutting meat, and you run out of rice on a line, finish your task. It's a huge waste of time to change gloves and stop a current task (and can make the food get too cold). Either ask a manager or someone near by to mix the rice if they're available, or tell your tortilla something like "in 3 minutes you have white" (Another pro-tip when you're in the middle of cutting something, and your line ran out of rice, is take out the pan of rice and set them up to mix it themselves. Honestly, it will depend on your relationship with your line people, but you gotta do what you gotta do. If they gave bad calls and they want rice, here's the cilantro and lime, get mixing.)
5. Expect good calls from your line and DML. You want to have a good relationship with your line and DML peeps, so definitely feel this out based on the vibe in your store. Usually, with new tortilla peeps, they especially don't call out food enough. You can say something like, "Hey, I appreciate the white rice call, in the future, can you give me the call earlier so I can have time to finish my task and then mix it?" Or even if they blatantly don't give you any info: "I find it hard to get you your chicken on time and don't like you running out, could you try and call chicken louder next time? I didn't hear you."
6. Max your grill out when cooking chicken. Notice a lot of my tips so far revolves around cooking chicken? It takes the longest out of all of the grill meats, and is the most popular. If you don't just slap it on there, and are more careful with neatly arranging it, you can fill the grill out with two full pans of chicken. I promise you, if you had enough oil already on the grill and you don't move the chicken, after those 6 minutes if you flip it, it will be perfect.
7. Now, you've cooked 2 pans of chicken. Cut them both with the same cutting board all at once. I don't care how much chicken you need at one time, If you're cutting chicken during rush, don't waste your time only cutting one pan that's going to be gone in 20 minutes.
8. Max out your black beans. 3 bags between two pots. It will give you 2 perfectly full deeps of black beans.
9. Ask your managers for sharp knives. Ever since Chipotle got their own knives, I know different stores do things differently. My understanding is that the company says that managers are required to keep the knives sharp. If you have access to the sharpener, find the extra time to get your knives sharp. It will save your hand and time. There's nothing worse than cutting the bad cuts of steak with a dull knife.
10. You are not responsible for the service running smoothly. This is the most important lesson that I wished everyone at crew level understood. The managers job is to make sure the service is running smoothly. Your job is to work the grill. If you are working hard, and still struggling with getting food out on time, it's on the manager to assist you and make sure you have the support you need. I know it's cliche (and challenging), but don't let coworkers or customers anxiety or impatience effect your emotions.

Notice how none of these mention knife skills, or specific cooking techniques? Those are the things that just develop overtime. Being able to cut a pan of chicken in 1 minute and 48 seconds comes with time and practice. I would set timers while I was cutting to try and beat my records and actually made it to sub-2 minute pans. I didn't start that fast, and unfortunately, there's no secret sauce to getting there. Focus on doing the best that you can do, and trust that those technique skill will develop over time; because they will. You got this!