It's a health thing. People have been taught that the dark meat is full of fat and the light meat is healthier.

It's kind of like choosing a Coke instead of a Mountain Dew for health reasons.

Except a moderate amount of protein and fat is good for you while highly processed sugar with little to no other nutrients in the mix is not.

I think the point of the parent comment is that choosing to eat white meat instead of dark meat for health reasons is nonsensical.

I'm not sure that's true - in the UK at least. Brits just seem to have a general aversion to anything other than breast meat as the other parts are considered "yucky" etc

My Korean friend had the same attitude (and claimed it was common in Korea). After several "correctly" cooked chicken breasts he changed his attitude.

Breast meat takes far less heat/time to cook than the rest of the chicken (comparatively) making it very easy to over cook. Rubbery chicken breast is much less appetizing than chicken thighs (etc).

Also beast meat in stew/soup is difficult (impossible?) to do right (so so easy to end up rubbery). But thighs in a stew are perfectly fine (can't really overcook).

I think it's really hard to get chicken breast wrong when you brine it. Brining is really the key to tastiness. Saltiness = Tastiness

Not necessarily saltiness, I usually marinate chicken breast in a mix of olive oil, lemon juice and various herbs. The taste is so much better than the "plain" one.