In a mixing bowl, combine shredded cooked chicken, buffalo sauce, melted butter, shredded cheddar cheese, Greek yogurt, minced red onions, garlic powder, and sea salt. Stir until evenly mixed.

Wrap corn tortillas in a damp paper towel and microwave for 45 seconds.

Take about 2 tablespoons of the filling and place it on the lower third of each tortilla. Tightly roll each tortilla and lay seam-side down on a baking sheet.

Heat neutral oil in a skillet until it reaches 350°F. Fry the taquitos seam-side down for 1-2 minutes on each side, until golden brown.

In a small bowl, whisk together Greek yogurt with ranch or blue cheese dressing and stir in minced chives.

Arrange the taquitos on a platter, garnish with sliced green onions and chives, and serve with dip.