update:

I gave it a go. First I cooked the chicken for 45 mins. It came out still raw, so I did 20 more, which maybe was slight over kill.

I mixed mayo and a ranch dip together, and added minced garlic and grated Parmesan. The topping came out amazing and didn't melt off at all. The only thing I might consider changing if I do this again with dark meat is to put it on a rack inside the pan. By the time the chicken was cooked, there was a large amount of grease in the bottom of the pan. While I love fat as much as the next low carber, greasey isn't always good.