If using rotisserie chicken, remove and discard the skin, then shred the meat using two forks until you have about 2 cups.

For fresh chicken, season 2 large breasts with salt and pepper, then bake at 375°F for 20-25 minutes until the internal temperature reaches 165°F. Let cool slightly before shredding.

Add cottage cheese to a blender or food processor and blend for 60-90 seconds until completely smooth with no visible curds.

Stir in Greek yogurt until well combined.

In a large mixing bowl, combine the shredded chicken, blended cottage cheese mixture, Buffalo sauce, garlic powder, onion powder, and smoked paprika.

Mix thoroughly until everything is evenly coated.

For a warm dip: Preheat your oven to 375°F. Transfer the mixture to a greased baking dish, spread it evenly, and top it with shredded cheddar cheese.

Bake for 15-20 minutes until bubbly around the edges and golden brown throughout.

Remove from the oven and immediately garnish with green onions and blue cheese crumbles if using. Let cool for 3-5 minutes before serving.

For a cold version, refrigerate the mixed dip for at least 30 minutes before serving.