https://old.reddit.com/r/oddlysatisfying/comments/1haazcf/the_way_this_food_vendor_cuts_and_debones_the/
I suck at carving, btw.
I can generally cut up a chicken OK but have never tried deboning one like that. It would probably take a few dozen chickens of hacking to bits before anything like that would be even remotely possible. And even then I am sure I would miss a bone somewhere.
Also, generally when bones come out that cleanly for something like a chicken it means the meat is gonna be a bit over cooked. The connective tissue doesn't start really breaking down until it reaches about 160 and continues to break down until around 205 degrees. So to get those bones to slide out like that the chicken has been overcooked and the texture of the meat will suffer, especially the white meat.