In a large mixing bowl, combine the shredded chicken breast, cream cheese, shredded cheddar, Frank's RedHot sauce, salt, pepper, garlic powder, and onion powder. I like to add the cream cheese first and let it soften slightly at room temperature for a few minutes before mixing—this prevents it from clumping and ensures a smoother blend. Using an electric mixer or stirring vigorously by hand, mix for 3 to 5 minutes until the dip reaches a smooth, creamy consistency with no visible cream cheese chunks. The mixture should be well-combined and uniform in color.

Transfer the dip mixture to a serving bowl or dip-sized casserole dish and refrigerate for at least 1 hour. This chilling time allows the flavors to meld together and the dip to set to the ideal creamy consistency. For a warm dip, you can skip this step and proceed directly to serving, or transfer to a slow cooker set on low to keep it warm during serving.

Remove the dip from the refrigerator and give it a gentle stir to ensure it's well-combined. Top with the crumbled blue cheese and remaining fresh chives for a pop of color and extra flavor contrast. I find that the blue cheese adds a sophisticated tang that balances the heat of the hot sauce beautifully. Serve immediately with corn chips and any vegetables you like on the side.