In a large mixing bowl, combine the shredded cooked chicken, cottage cheese, 1 cup shredded cheddar cheese, hot sauce, and garlic powder. Mix thoroughly until all ingredients are evenly distributed and the mixture is uniform in color and texture. The cottage cheese will create a creamy base while the hot sauce adds flavor throughout, so make sure there are no pockets of unmixed ingredients.

Preheat your oven to 400°F. Transfer the chicken mixture from Step 1 into a 9x13 inch baking dish or similar size casserole dish. Smooth the top with a spatula for even cooking, then sprinkle the reserved 1/2 cup shredded cheddar cheese evenly over the surface. I like to add the cheese topping just before baking so it doesn't get absorbed into the dip—this helps create a nice melted layer on top.

Bake in the preheated 400°F oven for 15-20 minutes, until the dip is hot throughout and bubbling around the edges. You'll know it's ready when you see gentle bubbles breaking the surface and the cheese on top is melted.

For a crispy, browned cheese topping, carefully move the baking dish to the broiler and broil for 1-2 minutes, watching closely to prevent burning—the cheese should turn golden and slightly crispy. Remove from the oven and let cool for a few minutes before serving. Garnish with the thinly sliced green onions just before serving for a fresh pop of color and mild onion flavor.