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Heat a large saucepan or pot of water with the chicken base so that the chicken breasts will be submerged by at least 3 inches of water.
Once boiling, add the chicken breasts and cover. Bring back to a boil and once boiling, remove the pot from the heat and set aside for at least 20 minutes.
Chop the chicken breasts into chunks and spread out on a cutting board to cool. Sprinkle the pepper, salt, granulated garlic, and sugar on top of the chicken pieces so that it absorbs all of the flavor.
Once the chicken is cool, add it to a large bowl along with the cucumber, onions, Greek yogurt, vinegar, and dill and mix well. Taste test and season with more salt and pepper if required.
It is highly recommended to cover and refrigerate the salad overnight. The next day, any excess liquid should be drained, and a bit more Greek yogurt can be mixed in before serving. Enjoy!