Preheat the oven to 350. Prepare a baking sheet by covering with aluminum foil or parchment paper. Mix the melted butter and the bread crumbs together and set aside. Remove the artichoke hearts from the can using a slotted spoon and place in the bowl of a stand mixer. Mix on a slow speed for 1-2 minutes. The artichoke pieces will become quite small.

Add the sour cream, mayo, cream cheese, parmesan cheese, garlic, lemon juice, Sriracha sauce, salt, pepper and thyme to the mixer and cream together. When mixed well, smear each piece of chicken well and cover thoroughly with the mix and place on the prepared baking sheet. Sprinkle the breadcrumb mixture over the top. Bake for 35-45 minutes until juices run clear.