I'll drag your soapbox back in at any given time....'cause I've seen your cookups & you get great results.........that being said.......
"How many times in your life have you had a boneless chicken breast? More so, how many times have you had one from a restaurant? How many times has it been juicy? How many times has it been dried out?"
Restaurant ones are dodo, unless they're smothered in some kind of sauce & even then, sometimes not so good..........
For me at home, I do bnls/skls more than anything else.......I can take an un-brined, un-marinated boneless, skinless breast & do it, smoked, perfect & the juice will squirt ya.....I do them a lot & sometimes even use a therm.....
It's also fun & interesting to marinade, brine, inject that particular piece.....I think of it approximately like a pork tenderloin.....not a lot of fat, juice it up by 'cheating' with injection &/or marinade for long periods............
Don't know if I got a good pic of the chicken, but here's what pork t-loin's like ~~>
Stuff's like pork flavored butter, with a sip of cajun butter to wash it down.............
Looked & most all my chicken pics are goofy for some reason.....
OK.....back to the regularly scheduled programming.......