Toast the pecans. Chop the pecans (not too fine — leave some texture). Spread them on a baking sheet and toast at 350°F for 5–7 minutes. This brings out the flavor and makes such a difference — don't skip this step. Let them cool a few minutes before adding to the salad.
Shred the chicken. Pull the rotisserie chicken off the bone and place it in a stand mixer with the whisk attachment. Turn it on and let it break up the chicken. This goes fast — stand there and watch it until it reaches the texture you want. If you want a finer salad, let it go a bit longer. You can also chop by hand if you prefer. Measure out 4 cups.
Chop the green onions. Slice up 2 green onions and set aside.
Combine. In a large bowl, add the chicken, toasted pecans, dried cranberries, mayonnaise, salt, smoked paprika, ground thyme, rosemary, black pepper, garlic powder, and green onions.
Stir it all together. At first it may look like there's not enough mayonnaise, but keep stirring — it's exactly the right amount. You want everything evenly coated and the seasonings, cranberries, and pecans distributed throughout.
Taste and serve. This salad is delicious right away, but it's even better after a couple of hours in the fridge when the flavors have had time to come together.
The rosemary leaves should be broken up — run your knife through them or crush them lightly with the back of your knife so they don't feel like twigs.
If you do the mixer trick while the chicken is still warm, it shreds much faster.
Serve this on croissants, lettuce leaves, over greens, or with crackers for a beautiful lunch plate.