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Begin by hard boiling the eggs and setting them aside once done.
Slice the chicken breasts in half and air-fry them for 12 to 15 minutes at 200°C. After cooking, allow them to cool before chopping into pieces.
Cook the bacon rashers until they are crispy, then crumble or chop them into smaller bits.
Finely chop the parsley and chives.
In a large mixing bowl, combine the 0% Greek yoghurt, light mayo, Dijon mustard, Parmesan cheese, garlic powder, onion powder, black pepper, and salt. Stir the mixture until it forms a smooth dressing.
Add the chopped hard-boiled eggs, air-fried chicken pieces, cooked bacon, parsley, and chives to the bowl.
Using a pizza cutter or fork, mash and mix all the ingredients together until they are well combined.
Transfer the mixture into a container, scoop into portions, and store in the fridge for several days.