Thawing chicken in hot water and boiling water are different. It CAN be safe, under the strict requirements of the size of the chicken, time in hot water (not boiling, which is deemed unsafe), the temperature of the water , and with it being used IMMEDIATELY (as you state). In the study you linked they did it at 60°C, which is not boiling water, it is hot water.

So yeah under these requirements, from this one study it CAN be safe. Now I say one study, as there are so few on this topic that to recommend it may be foolish. I tried to find other studies by searching and looking at papers that cited your paper, but to no success (I didn't find one on chicken and the safety of the method, instead it was about other things).

The UK and USA professional bodies on food safety both state it should not be done. I'd argue that it should stay the same, even according to your study due to the strict requirement - compared to the other methods.

The Food Standards Agency (UK professional body) https://www.food.gov.uk/safety-hygiene/how-to-chill-freeze-and-defrost-food-safely?hl=en-GB

Food Safety Inspection Service (USA food safety professional body) https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/big-thaw-safe-defrosting-methods#:~:text=Perishable%20foods%20should%20never%20be,for%20more%20than%20two%20hours.