Yeah, that happens. It's a little off putting. Thing is, a bone in chicken is only MOSTLY done when it probes at 165˚. The majority of the meat is, in fact, done and safe, but the parts nearest the bone take a little longer to cook then the rest of the meat. Those pink and/or bloody areas are actually at a lower temperature. (I'm not referring to the pink resulting from a smoke ring, I'm referring to the area surrounding the bone only)
A little bit of blood like in your picture usually isn't a problem. If you have more than a little, and the meat near the bone is a completely different consistency, then you might want to try and get it a little more done. What I do is spatchcock my chickens and remove the keel bone and ribs. This seems to allow the now mostly boneless breasts to cook more evenly. And the dark meat usually seems to fall in line too. I also cook at a higher temp (325˚ or higher) and give a 15-20 minute rest, which also seems to help the temps even out.
If I'm cooking for a crowd, or someone who I know will freak out at the slightest hint of pink, or older (over 70) or younger (Under 5) people, or somebody who's pregnant or in any way might have a compromised immune system, then I just brine it and take it to 175˚ in the breast and that usually solves the problem.