In a large pot, place the chicken breast, garlic cloves, rosemary, peppercorns (or black pepper), salt, and Better than Bullion. Add enough water to cover the chicken.
Simmer the mixture for 30-40 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Once the chicken is cooked, remove it from the pot and allow it to cool. Then, chop the chicken into your desired thickness.
In a large bowl, combine the mayo, red onion, finely chopped celery, fresh dill (or dried dill), salt, pepper, smoked paprika, garlic powder, onion powder, lemon zest, lemon juice, and the chopped cooked chicken. Toss all the ingredients together until well combined.
You can enjoy the chicken salad immediately or refrigerate it for an hour or two to let the flavors meld together.