Ingredients:

  • 1.5 lbs cooked chicken thighs, shredded
  • 0.5 cup avocado oil mayo
  • 0.25 cup coconut milk
  • 0.5 cup Frank’s RedHot
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp sea salt
  • 0.5 tsp black pepper
  • 1 tbsp apple cider vinegar
  • 2 tbsp chopped chives
  • 0.25 cup sliced green onions

Instructions:

  1. Preheat oven. Set your oven to 375°F (190°C) to ensure a hot environment for the fats to bubble and meld.
  2. Shred chicken. Take your 1.5 lbs cooked chicken thighs and pull them into fine pieces. Note: Fine shreds absorb more sauce than large chunks.
  3. Whisk sauce. In a large bowl, combine 0.5 cup avocado oil mayo, 0.25 cup coconut milk, and 0.5 cup Frank’s RedHot.
  4. Season base. Add 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp sea salt, and 0.5 tsp black pepper to the wet mix.
  5. Add acidity. Pour in 1 tbsp apple cider vinegar and whisk until the sauce is silky and uniform.
  6. Combine components. Fold the shredded chicken into the sauce until every piece is heavily coated.
  7. Transfer dish. Spread the mixture into a 9x9 inch baking dish, smoothing the top with a spatula.
  8. Bake dip. Place in the oven for 20 minutes until the edges are bubbling and the center is hot.
  9. Garnish fresh. Remove from heat and sprinkle with 2 tbsp chopped chives and 0.25 cup sliced green onions.
  10. Rest briefly. Let the dish sit for 5 minutes until the sauce thickens slightly and the sizzle dies down.