Preheat oven to 375F.
Shred cheese as needed, combine, and set aside.
If using raw chicken, poach chicken thighs in a large pot of salted boiling water for 20 minutes, or until completely cooked through. Alternatively, add chicken to an Instant pot with 2 cups water and pressure cook for 15 minutes. Shred with two forks and set aside.
Slice baguette into 1/2 inch thick rounds, taking care to keep the sizes relatively even. Spread rounds on a large baking sheet lined with parchment paper. Sprinkle 1 tbsp olive oil and 1 tbsp garlic powder onto the bread, flip each piece, and repeat with the remaining 1 tbsp olive oil and 1 tbsp garlic powder. Set aside until ready to bake.
In a nonstick skillet, add bacon slices and fry on medium-high heat for 5-7 minutes or until browned and crispy, flipping every so often to ensure both sides have cooked evenly. Remove bacon from pan and set aside to cool. When handle-able, roughly chop into 1/2 inch pieces. Set aside.
In a large pot, add cream cheese, Greek yogurt, wing sauce, dill weed, onion powder, minced onion, parsley, black pepper, and salt. Heat on medium/medium-high until cream cheese has melted and the sauce has become almost entirely liquid, stirring occasionally, about 5-7 minutes.
Reduce heat to low and add shredded chicken, chopped bacon, and 3/4 of the shredded cheese mixture, stirring until everything is completely coated with the sauce and the added cheese has melted.
Transfer dip to a roasting dish and top with the remaining 1/4 of the shredded cheese.
Transfer both dip and baking sheet of crostini into the oven and bake at 375F for 15 minutes, flipping crostini slices halfway through.
Remove crostini from oven. Broil dip on high for an additional 3-5 minutes, or until the layer of cheese on top has browned lightly. Serve topped with sliced green onions.