My probe placed to avoid the bone will also be avoiding the meat closest to the bone. Since my grilled chicken heats from the outside in I might have meat in the thigh that is 175° F but the meat closest to the bone hasn't gotten there yet.
Having said that, I believe that pink meat near the bone does not necessarily mean that it's undercooked or dangerous, but it could mean that. And, we eat with our eyes first. So I don't introduce a variable that is off-putting for some, including me, when it's easily avoided.