How about if we cook the chicken before we eat it?
I don’t think cooking kills all the bacteria. Not from what I’ve read on cooking websites, anyway.
It’s not the cooked chicken that is the problem, it’s the improperly disinfected prep surfaces that cross contaminate food that isn’t going to get cooked.
Reusing a cutting to make salad after a quick rinse under running water is not smart.
Or storing raw meats above produce in the fridge, where leaking liquids from the packages might drip into the lettuce.