Remove the skin and bones from the rotisserie chicken. Roughly chop about 4 cups of the meat, then pulse in a food processor 3 to 4 times until finely shredded but not mushy.

Transfer the shredded chicken to a large mixing bowl.

In the same bowl, add Greek yogurt, mayonnaise, and buffalo sauce. Sprinkle in garlic powder, smoked paprika, and the optional cayenne pepper. Whisk until smooth and creamy.

Add the shredded chicken, diced celery, shredded carrot, diced red onion, and chives. If using, fold in the blue cheese or keep it on the side for topping later. Mix well until everything is evenly coated.

Enjoy immediately, or cover and refrigerate for at least 30 minutes to let those flavors develop.

Garnish with extra chives and crumbled blue cheese right before serving.