Yes. But I don’t love white meat so it usually ends up as leftovers (in sandwiches/pot pie/etc) anyway, so it doesn’t matter if it ends up a little drier than ideal.

150-155... it is safe... read this:
https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast

Food safety is a function of temperature AND time...
At 165 all the bacteria are killed nearly instantly. At 150, it takes 2.8 minutes. So depending on how long you are able to hold that temp is what matters. 150-155 will give you so much juicer chicken than 165... at least for white meat.

160ish (to 165) in the breast.

Best way I've found is Thomas Keller's method: '450 for 20 minutes, then another 20-40 at 400 until breast goes to 165. Let rest for 10 minutes. Perfect everytime. In a rush? spatchcock it.

Yes

Just curious if you follow the recommended 165 or not.