Place chicken on baking sheet, season with salt and pepper, and bake for 30 minutes or until cooked through.
Once cooked through, place in a large bowl and shred with two forks.
Reduce oven to 350 degrees Fahrenheit.
Place a medium-large skillet over medium heat and add 1 teaspoon coconut oil. Add in carrots once hot. Cook for 1 minute and then add chopped green onion, garlic powder, dried dill, and salt and pepper to taste. Cook for another 2-3 minutes until soft.
Add carrot mixture and chopped fresh parsley to the bowl with the shredded chicken. Mix together.
In a small microwavable safe bowl add coconut oil and microwave until melted, about 25 seconds.
Add 1/4 cup hot sauce, smoked paprika, cayenne pepper, and red pepper flakes to melted coconut oil and stir to combine. Add hot sauce mixture to the bowl of chicken and carrots and stir to combine.
Lightly grease a 9x11 inch pan (or similar size) with coconut oil and evenly distribute the chicken and carrot mixture.
Mix eggs, egg whites, and salt and pepper in a large bowl. Add mixture to pan with chicken mixture and mix to make sure it is evenly distributed.
Drizzle with more hot sauce and place sliced tomatoes on top.
Bake for 35-40 minutes or until it becomes puffy and golden brown around the edges.
Top with additional chopped parsley if desired.
*You can also use leftover crockpot shredded chicken or shredded rotisserie chicken.Nutrition breakdown is if recipe is serving 6 people. It can easily serve 8, but nutritional information will be slightly different.