In a medium bowl, whisk together the mayo, mustard, and lemon juice until smooth and well combined. This creates an emulsified base that will coat the chicken evenly. Add the minced garlic, fresh dill, and fresh parsley, stirring to distribute the herbs throughout the dressing. I like to let this mixture sit for a minute so the fresh herbs can begin to infuse into the mayo—it develops more flavor than rushing straight to the next step.

Season the dressing mixture from Step 1 with sea salt, black pepper, and smoked paprika. Stir well to combine all the seasonings evenly throughout. Add the diced celery and sliced green onions, folding them gently into the dressing so they're coated but still maintain their texture.

Add the cubed chicken to the dressed vegetable mixture from Step 2, folding gently until all the chicken pieces are evenly coated with the dressing. I find that using a spatula and folding motions rather than stirring keeps the chicken cubes intact and prevents them from breaking apart. Taste and adjust seasonings if needed before serving.