Preheat the oven: Set to 375°F (190°C). Lightly grease a small baking dish (8x8 or similar).

Soften the base: In a mixing bowl, stir the dairy-free cream cheese until smooth. If it’s firm, let it sit at room temp for 10–15 minutes or microwave in short bursts until spreadable.

Build flavor: Add mayonnaise, buffalo sauce (start with 1/2 cup), lemon juice, nutritional yeast, garlic powder, onion powder, and smoked paprika. Mix until creamy and uniform. Taste and adjust salt and pepper.

Fold in chicken: Stir in shredded chicken and most of the green onions. The mixture should be thick and cohesive. If you want more heat, add extra buffalo sauce.

Bake: Transfer to the baking dish and spread evenly. Bake for 18–22 minutes, until hot and bubbling at the edges.

Garnish and serve: Sprinkle with remaining green onions and parsley. Serve hot with celery sticks, cucumber rounds, carrot sticks, tortilla chips, or toasted gluten-free baguette slices.