It has been cooked once, refrigerated, then you will cook it again - thoroughly. I've no doubt.
It wasn't prepared in a factory with ten thousand other dead chickens and their entrails, wasn't handled by any number of different workers (some of them with coughs, dodgy hygeine, or cuts on their fingers) or left an a shelf in the butcher's shop.
Where do you think the bacteria could have come from? I assume you have a clean kitchen, covered it so no flies could walk on it, didn't handle it with shitty hands or cough all over it? It hasn't spent several days in the fridge, just overnight.
Cook it well and eat and enjoy.