I always treat chicken as if it's covered with bacteria. Separate board, separate knife, hand washing with soap between handling, and cooking it all the way through. All items that touched the chicken goes immediately into the dish washer after use.
A lot of it comes down to higher temperatures in the dishwasher
Beef, except for pre-ground beef, is generally much safer than poultry.
And ditto for beef.
And ditto for pork.
And ditto for lamb/mutton.
And I generally buy "cook long & slow" cuts, so there is no "my thermometer said the spot I tested was hot enough..." FUD.
It's something like 5% of chicken you buy at the grocery store.
Yet I still do it, because it tastes good. I imagine OP’s reasons are similar.
“It's not clear exactly how many people have been infected—the 808 number is a bare minimum. "The true number of sick people in an outbreak is likely much higher than the number reported," the CDC said, since many people may have chosen to ride out the sickness at home rather than seek medical care. The CDC estimates that only about one in every 30 salmonella cases actually get reported.” — https://www.forbes.com/sites/nicholasreimann/2021/10/29/salm...
Similarly you need to be very careful with vegetables like scallions, some leafy greens, etc. Many people assume that they don’t need to wash bagged spinach, for example.
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Once I'm cooking, I just use a dedicated pair of steel tongs for moving chicken around, then I don't have to keep washing my hands, I just clean that set of utensils once I have a moment.
I think it's still worth the effort, it's just some specific food handling practices. After all, it's not like I don't practice the same caution when I'm handling any meat, and even for any other meat I'd have to wash my hands when moving from handling meat to veggies.