Shred 3 cups of cooked chicken and combine it with 1 chopped onion and 1 cup of chopped pickles in a large bowl.

In a separate bowl, whisk together 1 cup of Greek yogurt, 1/4 cup of mayonnaise, 1/4 cup of relish, and 1 tablespoon of Dijon mustard until creamy.

Add 2 tablespoons of chopped chives, 1 tablespoon of dill, and season with salt and pepper. Mix until smooth.

Pour the dressing over the chicken and vegetable mixture, and gently fold until coated.

Taste and adjust seasoning as needed.

Cover and refrigerate for at least 2 hours before serving to enhance flavors.

Serve in butter croissants, on toasted bread, or in lettuce wraps.