All my research indicates that there is no way to cook around it or prepare the chicken to avoid this.
Super annoying, I commend your research abilities in this matter. I had no idea this was an industry wide problem.
As for cooking around it, the tip I posted upthread has worked for me. I won't bore you with the novelization, but this was an *issue* in our household for a brief period of time, so my thing was focusing on technique. It combines variations on two asian cooking techniques, the first is introducing a little heat before you marinate your protein to allow it to absorb faster and causes the proteins to denature, the second is something called velveting, where you marinate your protein with generous salt, starch, etc. (It is the technique that makes those cheap cuts at chinese places so tender.) I haven't had an issue with this in a while, it's definitely had to be more than 2 years and I have chicken breast several times a week. I went through a big period of experimentation where I would divide breasts and cook them differently to see how they turned out, and this technique definitely helped minimize that texture when it was more prominent on other parts of the same breast.
Obviously, you or your girl decides what goes in your stomach, just letting you know what ended up being a solution for me. Appreciate the thread, though, I'm actually glad to know what that shit really is.
eta: I should probably clarify that I'm using boneless skinless breast.