This is basically the foundation of barbecue. Off you have a cut of meat that’s tough and high in connective tissue, if you cook it at a low temperature for a long time, once it gets around 190 the collagens start to break down and the meat gets tender. Things like chuck roasts, brisket, pork shoulder.

This has nothing to do with chicken though. A chicken breast, bone in or not, will be disgustingly dry at 190 degrees.