Preheat and Prepare: Preheat your oven to 200°C (400°F). Grease a medium-sized baking dish or a shallow ovenproof skillet with a little butter. The sound of the butter sizzling as it melts is your cue that the dish is ready.

Cook the Chicken: If you’re using raw chicken, place the breasts in a large frying pan, cover with water, and bring to a gentle simmer over medium heat. You’ll know it’s ready when the chicken is no longer pink in the centre and the internal temperature reaches 74°C (165°F), about 12-15 minutes. Let it cool slightly, then shred it with two forks until you have a pile of tender, stringy pieces.

Sauté the Base: In a large mixing bowl, combine the softened cream cheese, buffalo wing sauce, soured cream, and mayonnaise. Stir vigorously with a wooden spoon until the mixture is completely smooth and a pale, creamy orange colour. The aroma of the buffalo sauce will start to fill your kitchen.

Add the Seasoning and Cheese: Fold in the shredded chicken, half of the grated cheddar, the dried chives, garlic powder, onion powder, and smoked paprika. Mix until everything is evenly coated. The dip should look thick and chunky, with every strand of chicken glistening.

Transfer to Dish: Spoon the mixture into your prepared baking dish and spread it into an even layer. The surface should be relatively flat to ensure even melting. Sprinkle the remaining cheddar cheese over the top, creating a generous, golden blanket.

Bake to Perfection: Place the dish in the oven and bake for 18-20 minutes. You’ll know it's done when the edges are bubbling vigorously and the cheese on top is a deep, golden brown. The kitchen will smell wonderfully spicy and savoury.

Garnish and Serve: Remove from the oven and let it rest for 2-3 minutes. Just before serving, sprinkle over the fresh chives or spring onions. For an extra touch, drizzle a little soured cream over the top and add a pinch of smoked paprika. Serve immediately with celery sticks, carrot sticks, and your favourite tortilla chips.