Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the cooked chicken, half of the Monterey Jack cheese, thawed spinach, sour cream, garlic powder, and French fried onions. Stir until well mixed.
On a lightly floured surface, roll out the refrigerated pizza dough into a rectangle, approximately 12x18 inches.
Using a pizza cutter or sharp knife, make cuts along the sides of the dough, about 1 inch apart.
Spoon the chicken filling down the center of the dough rectangle, leaving the strips on either side clear.
Starting from one end, fold the strips over the filling, alternating from one side to the other to create a braid. Seal the ends of the dough by pressing them together.
Sprinkle the remaining Monterey Jack cheese over the top of the braid.
Transfer your braid to a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until golden brown.
Once baked, allow the braid to cool for a few minutes before slicing. Serve warm.
