Discard the skin and bones from the rotisserie chicken and shred the meat.
In a large bowl, whisk together the taco seasoning with 1/4 cup hot water. Add the shredded chicken and toss to combine.
In a separate medium bowl, stir together the cream cheese, lime zest and lime juice. (This can also be done in a stand mixer fitted with the paddle attachment.)
Using a spatula, transfer the cream cheese mixture into the center of a large serving platter, spreading it into about a 1/2-inch thick layer that’s a minimum of 6 inches in diameter. (See Kelly’s Note.)
Spread the guacamole in a ring around the cream cheese. Arrange the tomatoes in a ring inside the guacamole. Arrange the chicken around the outside edge of the guacamole. Sprinkle the olives and scallions atop the chicken. Serve with tortilla chips for dipping.