Place the chicken breasts in a large pot and cover them with cold water. Sprinkle 4 tablespoons of Greek seasoning into the water and stir to combine. Bring to a boil over high heat, then reduce to a simmer. Simmer for 45 minutes, until the chicken is fully cooked and no longer pink inside. Turn off the heat and let the chicken sit in the water for another 15 minutes.

Remove the chicken from the pot and let it cool to room temperature. Reserve 2 tablespoons of the cooking water. Once cool enough to handle, separate the meat from the skin and bones. Discard the skin and bones, then shred the chicken into a large bowl.

In a separate bowl, mix the mayo, mango chutney, curry powder, and the reserved 2 tablespoons of chicken cooking water until smooth.

Add the shredded chicken, chopped celery, green onion, and golden raisins to the bowl. Pour in the mayo mixture and stir until everything is evenly coated.

Taste and add salt if needed. Cover and refrigerate for at least an hour before serving. The flavor deepens, and the color develops over time, making it even better the longer it sits.