Preheat the oven to a 350°F. Line parchment paper with a baking sheet. In a medium bowl, place 1 (12.5 oz can) well drained chicken breast in water and lightly break it up with a fork. Stir in 1/3 cup real mayo and 1/2 tsp distilled white vinegar. Sprinkle and stir in 1/8 tsp salt, 1/8 tsp paprika, pinch of garlic powder and pinch of ground black pepper into the chicken. Add 10 red halved cherry tomatoes, 1 cup freshly shredded Colby Jack Cheese (save the remaining for later), and 1/4 cup fresh chopped parsley; stir to combine.
Slice each (total 3) store-bought croissants into half horizontally and place onto the baking sheet, inside side-up. Spoon the chicken mixture over each croissant-bottom piece equally until no more chicken left. Sprinkle remaining 3/4 cup (1/4 cup per croissant) of freshly shredded Colby Jack cheese onto each croissant-top piece. Bake for 10 mins. Once done, carefully (might be hot) put the top piece of each croissant onto the bottom piece while cheese is still hot and melting. Enjoy now or cool, wrap into food wrap, refrigerate and then next day, microwave for 30-45 seconds to warm it up. A 1-min breakfast!