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In a medium pot, add the chicken, garlic, and 2 heavy pinches of salt and pepper, then cover with 2 inches of water. Place over medium-high heat and bring to just under a simmer. Reduce the heat to medium-low and cook until the chicken reaches an internal temperature of 165°F, 12 to 15 minutes. Transfer to a heatproof bowl and cover with plastic wrap, then let cool.
Meanwhile, in a blender, combine the cottage cheese, hot sauce and honey. Purée until smooth.
In the bowl of a stand mixer fitted with the paddle attachment, tear the cooled chicken breasts into large chunks. Pulse the mixer to coarsely shred the chicken.
To the chicken, add the cottage cheese mixture with the celery, blue cheese, and scallions. Mix until well incorporated. Taste and adjust the seasoning with salt and pepper, then serve.