While your cottage cheese mixture is coming together, start by cutting the chicken into 1/2-inch cubes and placing them in a microwave-safe bowl with the salsa and taco seasoning. Microwave for 1-2 minutes until the chicken is cooked through, stirring halfway if needed. Meanwhile, combine the cottage cheese, halved cherry tomatoes, pickled jalapeños (finely minced), and onion powder in a blender. Blend until you reach a smooth, dip-like consistency—I find that Good Culture cottage cheese creates a thicker, more luxurious base than thinner brands, which prevents the dip from becoming too watery.

Pour the blended cottage cheese mixture from Step 1 into a microwave-safe bowl and stir in the shredded cheese. Microwave for 1 minute, stirring halfway through to ensure even heating and prevent the dip from separating. The heat brings all the flavors together and gives the dip a warm, creamy texture that's perfect for scooping.

Transfer the warm cheese dip from Step 2 to a serving bowl and top it with the cooked chicken mixture from Step 1. Garnish with fresh cilantro, a sprinkle of additional cheese if desired, and finish with a pinch of Tajin for a zesty, slightly spicy kick. I always use thicker-style tortilla chips rather than thin ones—they hold up much better when scooping the heavier, protein-rich dip without breaking. Serve immediately while everything is still warm.