Understanding when to rest meat and when it barely matters

Every steak recipe insists on resting the meat, but then I see people resting tiny chicken strips and thin pork chops as though they're roasts. I understand juices redistribute somewhat and carryover cooking matters for thicker cuts. When does resting make a noticeable difference at home, and when is it just a habit copied from cooking a large roast? I'm especially interested in keeping small pieces hot rather than waiting until dinner cools.