Begin by grating one medium cucumber. To remove excess moisture, place the grated cucumber in a clean kitchen towel and twist to squeeze out water until it's mostly dry.

In a large mixing bowl, combine the drained grated cucumber with 1 cup of plain Greek yogurt, 2 tablespoons of fresh dill, 1 tablespoon of freshly squeezed lemon juice, 1 minced garlic clove, and a pinch of salt and pepper. Stir until well blended.

Next, shred the cooked rotisserie chicken into bite-sized pieces and fold it into the tzatziki mixture along with ¼ cup of diced red onion. Toss until the chicken is coated with the sauce.

Serve the Tzatziki Chicken Salad on warm pita bread, fresh crackers, or in crisp lettuce wraps.

Store leftovers in a tightly sealed container in the refrigerator for up to 3-5 days.