Add the cottage cheese, garlic powder, and hot sauce to a blender. Blend until completely smooth and creamy you want no texture remaining, just a silky, pourable sauce. Pour into a bowl or container and place in the fridge to chill while you prepare the chicken. This keeps the sauce thick and helps it cling to the chicken when you mix everything together.

Place the chicken breasts in a pot of cold water and bring to a boil over medium-high heat. Cook until the chicken is fully cooked through with no pink remaining usually around 15–18 minutes depending on thickness. Remove from the pot and set aside to cool for a few minutes.

Once cool enough to handle, shred or pull the chicken apart using two forks. You're looking for thick, generous strands not too fine, not too chunky.

Set your oven to the broil (grill) setting and allow it to preheat while you assemble.

In a large mixing bowl, combine the shredded chicken, the chilled cottage cheese sauce, diced celery, and diced onion. Stir everything together until evenly coated and well mixed.

Pour the chicken mixture into a baking dish and spread it out evenly. Sprinkle the shredded cheddar cheese over the top in an even layer.

Place the baking dish under the broiler for approximately two minutes, until the cheese is melted, golden, and just starting to bubble at the edges. Keep a close eye on it broilers work fast.

Serve immediately as is, over rice, or scooped into wraps or lettuce cups.