Start by shredding 1 pound of cooked chicken and finely dicing 1/2 of a red onion. Soak the onion pieces in cold water for about 10 minutes to reduce their bite, then drain. In a mixing bowl, combine the shredded chicken, drained onion, 1/4 cup chopped cilantro, and 1 cubed avocado, gently mixing to maintain the avocado's integrity.

In a blender or food processor, add 1/2 cup cottage cheese, 1/4 cup mayonnaise, 1 teaspoon onion powder, and the juice of one lime. Season with salt and pepper to taste. Blend until smooth and creamy, then pour it over the chicken mixture from Step 1. Stir well to combine.

Take 1 large English cucumber and carefully slice it into thin rounds of about 1/8 inch in thickness. Pat the slices dry with paper towels to remove excess moisture.

On each cucumber slice, spread approximately 2 tablespoons of whipped cream cheese. Then, layer 2-3 tablespoons of the chicken salad mixture on top. Carefully roll each cucumber slice tightly to secure the filling, slicing into bite-sized pieces if desired.

Sprinkle the roll-ups with everything bagel seasoning and drizzle chipotle hot sauce for a spicy kick. Arrange on a platter and serve immediately for the best taste.