In a food processor, blend together all the ingredients other than the chicken and red pepper flakes. Pulse until it comes together into a creamy dip-like consistency.
Add it to the cooked chicken and mix well until the chicken peices are evenly coated.
The chicken can be grilled, poached, or roasted. To poach chicken, check out this recipe method above in the blog post which was used for this recipe as well! Regardless, this would be fantastic with leftover grilled chicken or rotiserrie.
Best eaten within 3 days in the fridge in an air-tight container.