Seasoning chicken in sous vide?
I have an answer for you, and then I will comment above about your post.  In terms of salt and sous vide, in general for shorter cooking times, say less then 2-4 hours, salting in advance is fine.  In longer cooks, salting in advance produces more of a "cured" result in terms of texture.  Some folks like this, others not so much.  In general, I salt after the sous vide step and before the finishing step. So my preference, based on lots of sous vide cooking, is no pre-seasoning.