Begin by shredding cooked chicken into a large mixing bowl. Add finely drained red onion, chopped fresh cilantro, and diced ripe avocado. Gently fold these ingredients together until well mixed, ensuring the avocado is evenly distributed for creaminess.

In a blender or food processor, combine cottage cheese, mayonnaise, onion powder, lime juice, and a pinch of salt and pepper. Blend until the mixture is smooth and creamy, about 30 seconds. Pour this dressing over the chicken mixture and fold gently until it’s well incorporated.

Using a sharp knife or mandoline, slice the English cucumber thinly, aiming for about 1/8 inch thick. Pat the slices dry with a paper towel.

Take a cucumber slice and spread a thin layer of whipped cream cheese evenly across its surface. Spoon a generous portion of the chicken salad mixture onto one end of the cucumber slice. Roll it tightly from the bottom up.

Once assembled, slice each cucumber roll-up into bite-sized pieces, ideally about two to three pieces per roll. Serve immediately.