Preheat your oven to 350°F (175°C). While that’s happening, let your cream cheese come to room temperature and grate the cheddar cheese. Cut the celery and carrots into sticks for dipping.

In a skillet over medium-high heat, add the vegetable oil. Once hot, add the chicken thighs and breasts. Brown each side for about 5 minutes or until golden. Set the chicken aside on a plate.

In the same skillet, add the hot sauce, white wine vinegar, brown sugar, garlic powder, onion powder, smoked paprika, and Worcestershire sauce. Stir and warm through for about 1 minute.

Return the chicken to the skillet, cover, and reduce the heat to low. Let it simmer for 20-30 minutes or until cooked through (the chicken should shred easily when done).

Once the chicken is tender, shred it in the skillet. Stir in 6 tbsp of butter, then the cream cheese until the mixture is smooth. Gradually add in the mozzarella, colby jack, and cheddar cheese, mixing until melted. Season with salt and pepper to taste.

Transfer the cheesy chicken mixture to a baking dish, top with remaining cheddar cheese, and bake for 25 minutes until golden and bubbly. Broil for an extra 1-2 minutes for a crispy crust, watching closely.

Allow the dip to cool slightly, garnish with chopped chives, and serve warm with celery sticks, carrot sticks, and tortilla chips.