Worried about Internal Temperature of Chicken Breast

So I’m a big worrier, and I made chicken breast in the oven, probably had it in for a total of 30+ minutes, it was reading over 165, and then some where under when I pulled it out the first time after 25 at 425, then left it for about 5 minutes, still under 165, then I preheated it again to 375, and left it in for 10 minutes, some parts were over 165, and others weren’t, I even cut them in pieces to but back in, and the pieces looked fully cooked. I decided to eat it cause I didn’t want to dry it out even more. Sorry for the long backstory but I’m just a big worrier lol, I really don’t know why I decided to eat it. Am I gonna be okay from getting Food Borne illness, or are my chances high?