To me it seems to be a logical objective but how easy it is to achieve is another matter.
You used chicken, let me use steak.
I saw a poster yesterday at a butcher shop showing the inside of cooked steaks of varying states from rare through to well done.
It also described how to cook the steak to achieve the desired result.
Its obvious from the steaks that a high degree of heat is used and that depending on how long you cook each side, the middle catches up.
Coffee beans arent steaks and would transfer heat into the middle at a different rate to steak, but the principle is demonstrated by the steaks; getting the heat right so as to cook evenly throughout, rather than like the steaks.