You've been told chicken has to hit 165°F. That's the instant number. Safety is time and temperature together.

USDA wants a 7-log reduction in salmonella: of 10,000,000 cells on the meat, one survives. J. Kenji López-Alt walked through that table in The Food Lab's sous vide chicken breast guide. The times are FSIS Appendix A, chicken at 5% fat.

Center temp → time to 7-log kill
140°F — 27.5 min
145°F — 9.2 min
150°F — 2.8 min
165°F — instant

Those clocks start after the center is at temp, not when the bath starts.

Figo holds the bath at the stop you pick — juicy 145, tender 150, firm 160. Each cook already includes that dwell. That's why the meat can stay juicier than a 165°F roast and still be pasteurized.

Kenji's own range for chicken served hot is 145–150°F. Same neighborhood.

Source: J. Kenji López-Alt, “How to Cook Sous Vide Chicken Breast,” Serious Eats / The Food Lab. Times: USDA FSIS Appendix A, 7-log10 lethality.