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In a blender, combine 300g low-fat cottage cheese, diced garlic, lime juice, chipotle sauce, ranch seasoning, and water. Blend until smooth and creamy.
Season thinly sliced chicken breast with salt, onion powder, garlic powder, and smoked paprika.
Cook seasoned chicken in olive oil on medium to high heat for 4 minutes on each side.
Dice the cooked chicken and add to a bowl with the sauce, cheddar cheese, chives, and diced bacon. Mix until well combined.
Mix flour with baking powder, onion powder, and garlic powder. Gradually add low-fat Greek yogurt and knead until a soft dough forms.
Divide dough into 8 equal balls and flatten each one.
Add mozzarella cheese and filling to each flattened dough ball, then pinch sides towards the middle to seal.
Flip sealed hot pockets and flatten once more.
Cook on low to medium heat for 6-7 minutes on each side with lid on until golden brown and crispy.