If using homemade shredded chicken, season raw chicken with salt, pepper, and favorite spices, then bake at 375°F for 25–30 minutes until cooked. Allow to cool, then shred. For rotisserie chicken, shred and set aside.

Finely dice celery and red onion, and roughly chop cilantro. Combine these with the shredded chicken.

In a bowl, mix mayonnaise, Greek yogurt, lime juice, chipotle pepper, adobo sauce, minced garlic, smoked paprika, salt, and black pepper until creamy.

Pour the dressing over the chicken and veggie mixture and gently toss until everything is well-coated.

Serve immediately with tortilla chips, in a wrap, or as a sandwich.