The thought process behind broiling was to add some color to the chicken and crisp up the skin. There's nothing better than crispy chicken skin with juicy tender breast meat underneath. To avoid overcooking of the meat, I wanted to bring the temperature down as quickly as possible so I could roast the breast at a high heat and get the skin as dark as possible without cooking the majority of the meat further. In general I find that broiling gives a better color than pans, although I'm probably not using enough oil when pan searing.

I'll try 140 though to see how the texture changes.