Add chicken breasts to a medium pot and season with kosher salt & black pepper. Cover with at least 1" of water and bring to a boil. Once boiling, cover with a lid, reduce heat to low and let simmer for about 15-20 minutes, until internal temperature reaches 165F.

Transfer cooked chicken to a large bowl, or the bowl of a stand mixer and shred it.

In another large bowl, add the greek yogurt, lime juice and spices. Whisk until combined. Then add in the shredded chicken and remaining ingredients. Stir until combined.

Place chicken salad in the fridge until it has cooled down and the flavors have melded together. Serve on whole wheat toast, with tortilla chips, on a rice cake or in a tortilla.