My wife had bariatric surgery and finds that white-meat chicken no longer agrees with her. In the five years since her surgery I have never been able to cook a chicken breast that she can properly swallow. Since she and I both prefer dark meat anyway it is a no-brainer.
I am in a similar situation and have found that sous vide has been the salvation for proteins. My standards are sous vide chicken beast (60C for 90-120 mins) or thigh (65C for 120 mins), marinated sirloin (54.5C for 24 hours) and pork belly (80C for 10 hours)
PM me for more info if you like