Prepare chicken by shredding about 2 cups of rotisserie chicken into bite-sized pieces and place into a large mixing bowl.

Finely dice half a red onion and two stalks of celery, and roughly chop a handful of cilantro. Add these vegetables to the bowl with the shredded chicken.

In a small bowl, mix together half a cup of mayonnaise, a quarter cup of plain Greek yogurt, lime juice, chopped chipotle pepper, and adobo sauce. Incorporate minced garlic and smoked paprika; whisk until smooth, adjusting seasoning with salt and black pepper.

Pour the creamy dressing over the chicken and vegetables in the large bowl and toss gently to coat everything evenly.

Serve immediately over greens, in a wrap, or in a sandwich, optionally accompanied by tortilla chips.