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.

Pork can be done all the way down to medium rare now that Trichinosis has basically been eradicated from pork. Though most say it’s best at medium.

Just eat it raw like they do in Germany 👍🏻