Preheat the oven to 400 F.
Toss the chicken thighs with the olive oil, half the salt and half the pepper.
Spread them on a parchment lined baking sheet and roast for about 30 minutes, until cooked through.
Let the chicken cool until you can handle it, then cut into small bite sized pieces.
In a large bowl, combine the chicken with the celery, mayonnaise, dijon, lemon juice, parsley, hot sauce, garlic powder and the remaining salt and pepper.
Mix until everything is evenly coated.
Cover and refrigerate for about 2 hours before serving. It is noticeably better once the flavors settle.
Serve in lettuce cups, on keto bread, or on its own.
