Out of all the disturbing comments in this thread, this one gets to me the most, especially saying it's like a sous vide.
I love cooking my chicken in a sous vide, but you do it low and slow, 145 degrees for about 2 and a half hours.
Excellent article on it here: https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast
If you have one of these machines, I highly recommend trying it this way. Give it a quick sear in some cast iron after.
I'll stick with octopi