The Chinese and Japanese routinely cook chicken to 140F and it is fine if you source good chicken. I cook whole chickens to 150F and the texture and moisture is far better in the breast than 160F. I have never, in 30+ years sickened a person.
But, for food service in restaurant or catering, I cook to 160F just to meet the guidelines.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."