Place your chicken breasts into a large pot and pour in enough water to cover the chicken by about one inch. Bring the water to a boil over medium-high heat and cook the chicken thoroughly until the internal temperature reaches 165°F.

Remove the cooked chicken from the pot and transfer it directly into the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on low speed to quickly shred the chicken into a medium-fine consistency, letting it run for about 35 to 45 seconds. Transfer the shredded chicken to a container and place it into the refrigerator to cool down completely.

In a large mixing bowl, combine the finely diced red onion, finely diced celery, and diced pickles to establish your salad base. In a separate medium bowl, whisk together the plain nonfat Greek yogurt, mayonnaise, hot sauce, honey, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until the dressing is completely smooth and uniform.

Add the cooled shredded chicken directly into the large bowl with your diced vegetable base. Pour the creamy, spicy dressing generously over the chicken mixture. Use a large spoon or spatula to stir and toss everything together thoroughly until the ingredients are fully integrated and evenly coated in the hot sauce dressing.

Serve the chicken salad immediately or cover the bowl tightly and store it in the refrigerator for an easy, cold meal prep option throughout the week.