Spread chicken on baking sheet and season with paprika, garlic powder, and onion powder.
Bake at 375°F (190°C) for 12–15 min until cooked (165°F internal temp), then rest 5 min and shred.
Or microwave 4–7 min if in a hurry, stirring halfway through.
Place shredded chicken into crockpot.
Add hot sauce and mix until fully coated.
Spread Greek yogurt over chicken and mix lightly.
Add powdered honey for slight sweetness.
Top with cheddar and mozzarella cheese evenly.
Cook on LOW 25 min or HIGH 10 min until melted.
Stir halfway through for even texture.
Finish with parsley and optional sesame seeds.
Add a splash of lime juice if desired.
Serve warm with chips, celery, carrots, or yogurt/hummus dip.