There are a few possibilities for 'done' when it comes to chicken. The first done concerns safety - getting it to the point it is safe to eat. Young chickens can remain pink - even red - near the bone, especially at the joints, yet hit or pass safe internal temps. Juices will not necessarily be clear but the meat is safe to consume.
Safety established, done then has to do with palatability. Chicken breast, for many, need only just hit safe for best palatability. Dark meat, for many, though safe, is not palatable till it cooks more, i.e., more rendering, higher internals so that juices in fact 'run clear'. Dark meat, especially, can be safe to eat but not very palatable.
For safety, chicken should be temped with a tip-sensitive digital thermometer, not a bimetal analog therm.