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You can safely cook chicken to be medium rare, buuuuuuuuut only via sous vide. You would need to get it up to at least 140F, and then keep it there for between 30 and 360 minutes, depending on how thick the piece of chicken is.
Personally, I would not want to. I enjoy beef carpaccio and steak tartare, i enjoy some sushi and sashimi, but poultry and pork, IMO, should be cooked.
They do eat raw chicken in Japan, but I guess you have to treat it the same way as raw fish to be sanitary (fast freezing for 24h to kill parasites and bacteria).
Chicken sashimi is about to be taken off the menus in Japan, as even their way more sanitary ways led to quite a number of health incidents.
My bud that’s not medium rare,
