Start by shredding your cooked chicken into bite-sized pieces—think chunky enough for hearty scooping, but not so big that they don’t mix smoothly. You want each shred to soak up the flavors.

In a large mixing bowl, combine the coconut cream, coconut aminos, apple cider vinegar, nutritional yeast, turmeric, ginger powder, onion powder, garlic powder, salt, black pepper, parsley, smoked paprika, and hot sauce. Whisk until the mixture is silky-smooth, golden, and fragrant.

Fold the shredded chicken into the bowl, making sure every piece is coated with the spicy, creamy mixture. The smell should be bold and inviting at this stage.

Pour the blended mixture into a baking dish or oven-safe skillet. Smooth the top with a spatula for even browning and bubbling during baking.

Bake in a preheated oven until the dip is heated through and the edges just start to bubble. You’re looking for a little golden color at the rim and a creamy, cohesive texture throughout.

Remove the dip from the oven and let it cool slightly before serving so it thickens and sets up for perfect dipping. Serve warm, straight from the dish, alongside fresh veggies or AIP-friendly crackers.