Personally, chicken is one thing I think is better roasted in the oven, that said, there is relevance I think here. I roast in mass, 3 chickens at a time, quarter them, vacuum pack them and freeze them, then reheat at 140F for an hour, from frozen. Comes out perfect every time, like it just came out of the oven, well a little less hot 140F vs about 160F for a rested roasted chicken. I'm not sure the use case here, if this is for something like cold chicken salads, then it's not really relevant, but if it's for reheating, just freeze it and sous vide from frozen, works fantastic.
I mass cook all kinds of things this way, leg of lamb, strip loins, smoked pork loins, short ribs, if you have a chamber vacuum you can even force infuse things before packing and sealing, and this will mostly keep what ever sauce, broth or au jus from boiling in the vacuum. Just throw whatever it is into a baking dish with whatever you want to infuse, with seal time at 0, and let it run through the vacuum cycle, it'll boil a little from the lowered pressure but when the vacuum releases a surprising amount of that liquid will just get sucked into the product that has been made significantly more porus under vacuum.
Anyway, just my 2 cents, I personally would never do long term storage of a month or more of poultry at refrigerated temperatures, poultry, even cooked poultry I've just found to be about the least fridge stable non-seafood protine, and I keep my fridge around 33F or just barely above freezing in the coldest spots, and actually things even tend to soft freeze at that temperature, that means about 36-37 in the warmest spots and in the less circulated vegitable drawer. At that temp I trust raw poultry for about a week, and cooked for maybe 2 or 3 tops.