make sure you cook your food to the safe temps. The good news is it's technically time and temp. you don't have to overcook your chicken to be safe about it. For example, you can cook your steak to 130 in a sousvide and hold it there long enough for the center to be at 130 for 121 minutes and achieve a log 7 reduction, while still serving a perfectly medium rare. (just let it rest down and sear it off on high heat for a perfect crust and perfect medium rare.)

160 is high enough that if you reach it for any amount of time you've achieved the same log-7 reduction, though. I've found taking chicken breasts to 145 and letting them rest to 155 (and back down) is both safe and also the best texture (I'm not a fan of very-rare chicken. technically you could do some pink if you held it at a lower temp, but, eh... it's still juicy and tender this way.)

(pdf warning, but you can find more detailed info here there's other sources for the information- this is from usda guidance to restaurants.)