There are certainly chicken tissues that require careful handling, particularly the digestive tract and organs, because they can be associated with contamination risks. Chicken liver also deserves moderation because of its high nutrient concentrations, while the tail is relatively fatty.
But these foods are not automatically poisonous.
The real food-safety lesson is much simpler:
Buy poultry from reputable sources, handle it hygienically, prevent cross-contamination, and cook it thoroughly.
Don't let dramatic social-media headlines convince you that every unusual-looking part of a chicken is toxic. Proper preparation matters far more than viral fear.