Begin by drying the chicken breasts with paper towels. Season them generously with garlic powder, smoked paprika, salt, and pepper. Allow the seasoned chicken to rest at room temperature for about 10 minutes.

In a mixing bowl, whisk together hot sauce, melted unsalted butter, and white wine vinegar until smooth and well combined.

Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil. Add the rotini pasta and cook for 9 to 11 minutes until it's al dente. Drain the pasta in a colander and rinse briefly under cold water.

While the pasta is cooking, slice the celery thinly and halve the cherry tomatoes to balance the spicy flavors.

In a clean bowl, combine the remaining hot sauce, the last of the melted butter, Greek yogurt, and a pinch of salt. Stir until you achieve a smooth, creamy dressing.

In a large mixing bowl, combine the cooked rotini, sliced chicken, celery, and cherry tomatoes. Drizzle the prepared dressing over the mixture. Toss everything together gently but thoroughly.

Transfer your salad to a serving dish. Sprinkle with freshly chopped chives and serve immediately.