These statistics tend to be not made with the end-customer sales but with prior wholesale sales.
I looked this up for dark meat once – iirc chicken thighs are in the range of 75-80% meat / 20-25% bone, legs are more like 70% meat / 30% bone.
Breasts vary more based on whether they are mass-production franken-breasts or normal / free-range / organic – the latter are somewhere around 80% meat / 20% bone, the former skew to more meat because that’s how they’re bred.
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Google AI and other LLM constantly hallucinate and make up things especially if the sources aren’t pointing to a clear direction. In addition, the quality of the sources aren’t put into consideration from AI, e.g. your link had two Reddit links, a Youtube video etc. nothing what would anybody seriously considers a trustworthy source of information (no link to any “ground truth”)
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Except you get bones in fin fish; you get bones in pork chops; you get bones in beef steaks, which Americans eat out the wazoo.
I always thought that those who preferred b/s chicken breasts or thighs was for the ease of slicing/cooking/eating. Sometimes I like and use b/s, depending on the recipe, but I prefer BISO for roasting. Easy enough to cut the meat off the bone and later use the bones for stock.
Bingo. It always comes down to the Marketing gurus.
It may not account for a significant amount of the Hutterite and Mennonite- raised chickens sold and eaten in Canada.
and they are not far behind on breeding dino size thighs!
which I . . . have no objection to voice . . .
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When I was telling my sis about how I eat the crispy skin off a Sam’s Club whole roti chicken first (there usually isn’t all that much by the time it’s steamed a bit in the container) she said “oh nobody in our househould eats the skin.” 
I had to wait till my shoulder healed to pick up my jaw off the floor.
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the anti-fat pseudo anti-cholesterol ‘public binge’ is behind that ‘issue’
if you eat nothing but saturated fat and sugar . . . yeah, you’re in for trouble.
using ‘all things in moderation’ can prevent mono-diet idiots from killing themselves . . .
My sister has all kinds of weird food aversions, including not liking meat on the bone, and her partner has very strict dietary restrictions that may prevent him from enjoying such a high-fat treat.
As for my 20something nephews? I assume they’re just weird 
. . . good assumption.
Tender, moist, flavorful chicken breast from Sam’s Club roti chicken that made a terrific addition to my lunch sammich 
Not for lack of thigh meat, mind you. Sometimes, breast is best 
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For me, white meat works best when sous-vided to 143F. It’s tender and juicy. The common advice of cooking to 165F is a recipe for disaster.
There’s been some discussion recently about allowing dark meat to go up to 180F and higher, so the connective tissue dissolves. I haven’t tried it directly, but simmering in tomato or a chili broth brings up to about that temperature.
We like it more to 147F - below the mouthfeel isn’t as good for us
Agree. AI should be a starting pointing for one’s research. You still have to check the sources and not rely on the AI “analysis.” AI is good at summarizing what’s in its databases. When it’s databases are inadequate, so too will be the results. AI can’t think.
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