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The softest chicken is chicken that has carefully been raised to the minimum safe cooking temperature, then had the cooking process stopped.

The options:


 *  cooking in a high moisture environment means that the temperature can't go above 212F / 100C. That's still far too hot for chicken, but it gives you a wide margin to check on it and remove the chicken as soon it's done.

 *  cooking sous vide (water bath regulated to exactly the final desired temperature) will definitely work.

 *  smoking is another low temperature cooking method, and can also impart delicious flavors.

All of these, however, take lots of time.

If you have a small quantity of boneless chicken, you could carefully poach it in chicken broth. That wouldn't take two hours. 

If you have a pressure cooker (or one of its multicooker cousins) you can probably get the effect you are looking for. Some experimentation will be necessary.