Instead of talking about whether we like darks or lights more, let's talk about how annoying the differences between them are.
For real. Every time I'm making a braised chicken recipe you have to brown the breasts and then reserve them for like the last 20-30 minutes of cooking cause if you braise them any longer than that they dry out. Meanwhile I have these easy to deal with thighs and legs that get all nice and juicy. My least favorite part of braising chicken.
Also, I have embraced the poor people habit of buying whole chickens and butchering them myself, and I can never turn back. $10 for a 3lb organic air chilled chicken and I can break it into 4-8 pieces in like five minutes. I save the backs and offal for stock making, I save the wings and freeze them, I debone the breasts but leave the skin on for the bestest tasting boneless chicken breast, and I can debone the thigh before cooking to make eating easier. Soooo much better than paying the same $10 for like 1/3 the amount of meat.