Preheat your oven to 400°F (200°C). Season chicken breasts with salt and pepper, then bake for 15–18 minutes until cooked through. Shred once cooled.

Finely chop the celery and red onion. Rinse and chop cilantro. In a large bowl, combine chopped vegetables with shredded chicken.

In a separate bowl, whisk together mayonnaise, Greek yogurt, lime juice, chipotle pepper, adobo sauce, minced garlic, smoked paprika, salt, and black pepper.

Pour the dressing over the chicken and vegetable mixture. Toss together until evenly coated.

Serve in tortillas, over greens, or with tortilla chips.