I'd suggest a Hochkurz double decoction, starting with a rest between 140-146 for 20 minutes, then decoct, boil for 10 minutes or however long you can manage, add back till you get to 158-162, hold that for 45 minutes, decoct liquid portion of mash, boil for a bit, then add back to get to 168.
I think some refer to this as a single decoction, but to me, it's a double, since you're removing a thin mash as well as a thick mash.
Either way, I don't do them anymore as I always miss my next rest temps due to loss of heat during the decoction boil and perhaps not taking enough decoction out in the first place (even though I take almost all of the thick mash out I can). I do step mashes these days, typically of that same Hochkurz procedure using infusions.
You can have boiling water handy in case you miss your temps, but I always seem to miss them anyway, ugh. With fully modified malt, it's debatable whether decoction adds anything to the finished product other than YOU know that it was decocted and it's another layer of involvement you can have with your beer. It's fun to do once in a while, but I don't think it's worth it to do for most beers. A step mash or single infusion gets you there.
Decoction improves your efficiency a little, so plan for that. You might also lose a little volume depending on how long you boil your decoctions. Just have boiling water ready. Michael Dawson did a decoction episode on Brewing TV a while back where he said to pull 1 quart per pound of grist for each decoction. So that's a starting point. Good luck.