Recipes with Chicken Breast in a Stew

For a few years, i've been going through a personal mission of cooking a dish from every country in the world every week or so. I'm about 75-80% of my way through it.

As I get to each country, I research a bit about their cuisine and popular recipes.

I've come across a lot of recipes for stews or curries which use chicken breast. It's not just single recipes that say to use breast, but all of them. Like it's traditionally the cut used in these dishes.

Now for me, stewing chicken breast just dries it out. Its a cut of meat not intended for stewing.

I'm wondering, is there something i'm missing in the way to cook breast where it is fine or is it simply some cuisines are just not as knowledgeable about cooking and eat dry meat?

Browning off cubes of chicken then cooking them in the stewing broth for 15 minutes is a recent example of how they are cooking chicken breast.

Some times i'll just opt to use thighs, but i'm mostly trying to keep in the spirit of how a country cooks things because the whole intention is to learn about different cooking styles, methods and recipes.