To a bowl, add the all-purpose flour and 0% Greek yogurt. Mix until doughy clumps form, then knead into a large dough ball and divide it into 8 equal portions.
Season the diced chicken breast with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper. Mix until evenly coated.
Add the seasoned chicken to a pan coated with cooking spray and cook until golden brown. Remove from the pan and set aside.
In the same pan, melt the light butter, then pour in the hot sauce, brown stevia, and honey. Stir on low heat until the sauce thickens.
Add the cooked chicken back to the pan along with a splash of cornstarch slurry. Mix well to coat the chicken completely.
Roll out a dough ball into a flat circle. Spoon about 1/8 of the buffalo chicken mixture into the center and top with 20g of low-fat cheese. Fold the edges in, pinch to seal, flip it over, and press down gently. Repeat for the remaining dough portions.
Place the assembled hotpockets in a pan coated with cooking spray. Cover with a lid and cook for 3 to 4 minutes on each side until golden brown and crispy.
Wrap the cooked hotpockets in foil to store in the freezer, and simply reheat them whenever you are ready to eat.
Cook it hands-free.
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