Preheat your oven to 400°F (200°C).

In your preheated skillet, drizzle in some olive oil over medium heat and sauté the diced onion and red pepper for about 3 to 5 minutes until tender.

Add the cream cheese to the skillet, stirring continuously until it’s mostly melted and smoothly integrated with the sautéed veggies.

Gently stir in the shredded chicken, Monterrey Jack cheese, Sriracha sauce, and honey until thoroughly combined.

Fold in the chopped green onions and season with salt and pepper.

Sprinkle a generous amount of shredded cheddar cheese over the top.

Bake for 20 to 25 minutes until the cheese is melted and bubbly.

Let the dip cool for a few minutes before serving with tortilla chips, baguette slices, or fresh veggies.