When poultry is grilled, fried, or cooked at high temperatures, it can form compounds like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been linked to cancer risk. However, these compounds also occur in red meat and processed meats, so the issue may lie more in cooking methods than the type of meat itself," Harb explained, highlighting that how a good is cooked could result in the release of cancer-causing chemicals
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Good insight 
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Consuming chicken in moderation is typically not associated with cancer risk.
That said, processed or deep-fried chicken can contain substances that may pose health risks. Chicken raised with additives or hormones might be a concern depending on the source.
Opting for clean, properly cooked chicken within a balanced diet is generally a healthy choice.
This is an important point because many people focus only on the type of meat and overlook the cooking method. I think using moderate cooking temperatures and avoiding charring can make a real difference. Healthy eating is about the overall cooking and dietary pattern, not just one ingredient.
Cooking potatoes at high heat can also cause formation of harmful chemicals. So cooking methods play an important role not only in maintaining nutritional efficacy of the food, but also in making the food harmful.