The key to making the most perfectly flavorful, moist, and tender chicken is to a) season thoroughly and b) cook properly. Chicken meat is rather mild on its own. So you want to be very generous with adding spices, and coat the meat evenly and entirely. The internal temperature of chicken breast and thigh pieces needs to be 165 degrees F to safely eat. Any lower than that and you run the risk of raw chicken, which is of course both icky tasting and potentially harmful. However, overcooking results in dry and tough meat. Not so icky but definitely unpleasant. So cook according to recipe instructions, and always use a meat thermometer to check the temp on the low end of the cooking time.