Preheat oven to 450°F. Line a rimmed baking sheet with foil and lightly coat with avocado oil spray.

Arrange chicken breasts in a single layer on the sheet. Mist tops with oil, then season evenly with salt and black pepper.

Bake for 18-20 minutes until internal temp reaches 165°F. Tip: For extra-tender chicken, cover loosely with foil after 15 minutes.

While chicken cooks, grease a 9×13-inch (2-quart) casserole dish and set aside.

In a large bowl, mix mayonnaise, sour cream, Dijon mustard, minced garlic, salt, and pepper. Add thyme, paprika, cayenne, and ½ cup of shredded cheddar. Stir until smooth and fully incorporated.

Let chicken rest 5 minutes after baking. Reduce oven temp to 400°F (keep it on!).

Dice or shred chicken into bite-sized pieces using two forks. Shortcut: Use pre-cooked rotisserie chicken here!

Toss warm chicken in the sauce mixture until evenly coated.

Transfer saucy chicken to the greased casserole dish. Sprinkle remaining ½ cup cheddar on top.

Bake at 400°F for 8-10 minutes, just until cheese melts and edges bubble.

Remove from oven and immediately garnish with scallions and bacon bits for a salty-crunchy contrast.

Serve hot alongside a crisp salad or steamed greens. Pro tip: Let leftovers cool before storing—reheat gently to keep the sauce creamy!