Whisk mayonnaise, yogurt, lime juice, Dijon, garlic powder, salt, pepper, red pepper flakes, and honey in a large bowl.
Add the shredded chicken and fold until evenly coated with the dressing.
Gently stir in avocado, celery, red onion, and cilantro. Mix just until combined to keep the avocado chunky.
Taste and adjust lime and salt. Chill 10 minutes if you like it extra crisp.
Serve on toast, tucked into lettuce cups, or spooned with crackers.