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, bake at 375°F for 20-25 minutes until internal temperature reaches 165°F, then let cool slightly before shredding.

Add cottage cheese to 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 shredded chicken, blended cottage cheese mixture, Buffalo sauce, garlic powder, onion powder, and smoked paprika. Mix thoroughly until everything is evenly coated.

For warm dip: Preheat oven to 375°F. Transfer mixture to greased baking dish, spread evenly, and top with shredded cheddar cheese. Bake for 15-20 minutes until bubbly around edges, golden brown throughout, and cheese is melted and golden.

Remove from oven and immediately garnish with green onions and blue cheese crumbles if using. Let cool for 3-5 minutes before serving. For cold version, refrigerate mixed dip for at least 30 minutes.