Internal temps is quite a popular discussion thing on this forum.
To try and simplify things a little, a single temp is often recommended for the average joe in the street. However, there is a more indepth temp path you can follow.
Personally I prefer to stick to the simple single temp thing. Not only for safety, but with chicken for texture. I find it a bit chewy if not cooked right out to a higher temp.
However, temp is related to time too.
So, as a made up example, because I just use the single figure and can't remember the detailed ones, the kill time at 75C is about 5 seconds or less. However, you can cook to say 65C but you have to make sure it's at that temp for 10 minutes. Obviously there are umpteen figures and times in between.
In addition there are different temps for different meats and processed meats. Minced meats normally needs longer and or higher temps.
Personally it all gets a bit complicated so I don't faf about.
I use this free app cos I can never remember them all:
I'm sure there are other apps available and guides all over the web.