If you do this regularly it seems you ought to know by now. Does it smell funky, get slimy? There are a number of factors at play that no date will tell you.
- Was the meat contaminated with salmonella previous to packing? If yes, then zero days is the answer.
- Was it frozen, thawed, refrozen? It'll have bad texture, would add more unthawed time to it, wouldn't last as long.
- Vacuum sealed in a brine? Is there some clear liquid around it? Then it'll last longer as that usually means a preservative was added.
This question comes up all the time about different meats. It'll vary, often with the same brand it'll be different. But you, as a human, were built with senses to detect spoiled meat. Smell it, feel it. If still in doubt cut off and cook a small piece and taste it, if bad spit it out. Otherwise, there is no magic date, no exact number of days that anyone can tell you absolutely one day or five. Longer if marinated or brined. Only once in ten years has some chicken smelled and felt fine, I made the dish, tasted it and threw it out because it was spoiled. Seeded vegetables are much much more likely to carry salmonella and I don't see many questions about how long people can keep a tomato or cucumber.