Begin with 1 lb of cooked, shredded chicken, obtained from either 4 cooked chicken breasts or a rotisserie chicken. Use two forks to shred it or thinly dice it. Next, finely dice ½ a red onion. Soak the diced onion in 2 cups of water for 10 minutes to mellow its flavor, then drain it thoroughly.

In a large bowl, combine the shredded chicken and drained red onion. Chop a handful of fresh cilantro and cube 1 avocado. Add these to the bowl with the chicken and onion, gently tossing them together to mix.

Create the dressing by blending together 5 tablespoons of cottage cheese, 3 tablespoons of mayo, 1 tablespoon of onion powder, the juice of 3 limes, a handful of cilantro, and a generous couple pinches of salt and pepper. Blend until smooth, then taste and adjust the seasoning as needed. Pour the dressing over the chicken mixture and stir to coat evenly.

Thinly slice a large English cucumber using a peeler. Lay the slices on parchment paper, ensuring they slightly overlap by about ⅓. Pat the cucumber slices dry with a paper towel to remove excess moisture.

Spread 2 tablespoons of whipped cream cheese over the dried cucumber slices. At the bottom of the cucumber slices, add 4 ounces of the chicken mixture, leaving space on all sides. Top with additional onion and avocado slices as desired.

Carefully roll up the cucumber slices, starting from the bottom and folding over the toppings. Continue to roll tightly, applying gentle pressure to pack it. Slice the completed cucumber roll with a sharp knife. Top with everything bagel seasoning and a drizzle of chipotle hot sauce for added flavor. Serve as an appetizer or a light, refreshing meal.