In a large bowl, combine shredded rotisserie chicken with dill pickle juice and the seasoning blend, which includes cayenne pepper, garlic powder, and other spices. Toss the chicken thoroughly and set aside.

Heat a tablespoon of butter in a Dutch oven over medium heat. Add diced onion and celery. Sauté for about 5 minutes until the onions are translucent.

Stir the marinated chicken into the sautéed vegetables. Pour in the chicken broth, followed by the rinsed canned beans and diced tomatoes. Add honey if desired and mix well.

Cover the Dutch oven and bring the mixture to a gentle boil. Reduce the heat and let it simmer for 30 minutes, stirring occasionally.

Ladle the chili into warm bowls and top with sliced dill pickles and a dollop of Greek yogurt or sour cream. Serve with cornbread.