Devils advocate here - that might not be as dangerous as it looks on the first photo, and the second kind of backs it up because it looks way more uniform.

Chicken is cooked when it hits 74c internal, end of story. That's when it is safe to eat.

Stuff about "not being pink" or "juices being clear" is a rough guide for when food temperature probes weren't £10 from Asda or Tesco.

A cooked, temperature-safe chicken piece can still be pink looking at its deepest point and as long as its 75c, it's fine. Most common in bone-in thighs.

People often cook a chicken breast until its way overcooked because of this, which is why dry horrible chicken breast is a staple complaint among gym guys. On the flip-side, a thin cut like chicken wings can look "cooked" when it's still in the 60-70c range, which is why wings are the biggest cause of chicken based food poisoning.

Any food outlet should be doing temp checks with a probe, and no harm in reporting it to your local authority to check up on them. KFC franchise rules weren't great in years gone by - could easily find a hygiene rating of 1 or 2 at times, never happens with McDonalds - but they are better.

TL;DR - I personally wouldn't eat that because I'm a paranoid hypochondriac emetophobe, but I'd make a small bet given the rest looks perfectly cooked (and even a little dry and overcooked) that it's actually fine and probably because that piece of meat previously joined onto a bone.