Preheat your oven to 375°F (190°C). If cooking chicken, season 1 to 1½ pounds with salt and pepper, then bake for 25–30 minutes or until cooked through.

While the chicken cools, finely dice half a cup of celery and a quarter cup of red onion. Chop about two tablespoons of cilantro and combine in a large bowl with shredded chicken.

In a small bowl, mix half a cup of mayonnaise, a quarter cup of Greek yogurt, juice of two limes, the chopped chipotle pepper, adobo sauce, minced garlic, and smoked paprika. Season with salt and pepper, then mix until smooth.

Pour the dressing over the chicken and veggies, then toss gently to coat everything evenly.

Serve over fresh greens, in a wrap, or with tortilla chips. For meal prep, store in an airtight container for up to three days.