I've never seen anyone wear gloves to cut chicken that wasn't working in a commercial kitchen where they required it.

I've been cooking in America for decades and have never once had an issue with cooking chicken and not wearing gloves. My mother, other the other hand, got an eye infection the day after getting a bit of raw liquid in her eye while she was cutting chicken a few months ago. A few antibiotics and eye drops, and it cleared up.

The only absurd precaution I've seen someone take in the US is that my grandmother would overcook pork to the point we would joke that it would shatter if you dropped it- however, she grew up in times when trichinosis was a very valid concern. Nowadays, it is safe to cook less than well done (some prefer medium or mid-well) though I don't know anyone willing to try it.