Let me put it to you in another way that doesn't require reading food & health warnings, incidents of safety reports (chicken has 2x as many health citations as beef, and almost 3x as many as pork, in the U.S. for example)... And let's avoid things like silly one-off
Web citations.
You can leave beef out at room temperature for a while to eat it safely. In fact, for some forms of beef this is even recommended (dry aging, etc.). Pork can be left out for a little, but not too long. Chicken, on the other hand, is like mayonnaise. You leave it out at room temperature, and the bacteria go apeshit and make it a recipe for a hospital trip.
Then taking cooking the actual meat. You can safely serve beef on the rare side. Even pork can be a little pink. But if you serve chicken on the rare side with pink in it, you may as well dial 9-1-1.
But chicken is okay but not pork? No. This isn't about food safety and health in this day and age.
This is about tradition. And if you don't believe that, and instead that it's based in science or rational thinking, then you're kidding yourself. Either that or your religion is yanking your chain.