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Finely chop the chicken breast into small pieces so it mixes easily, then add to a large bowl along with the cottage cheese and yoghurt.
Finely chop the anchovy fillets and jalapeños and halve the cherry tomatoes. Grate the garlic and finely grate the Parmesan. Add to the bowl along with the Dijon, Worcestershire sauce, juice of the lemon and tear in the basil leaves. If you're using it, finely dice a little red onion and add that in too.
Mix everything together until creamy but still chunky. Season with salt and plenty of black pepper and stir until thick and scoopable.
Toast the sourdough, then pile the mixture generously on top and serve. Any leftovers will keep in the fridge for up to three days.