Prep the pan and oven: Preheat the oven to 375°F (190°C). Grease a mini muffin tin well with avocado oil spray or melted butter to prevent sticking.

Soften the cream cheese: In a large bowl, mix softened cream cheese until smooth. If it’s too firm, microwave for 10–15 seconds to loosen it up.

Build the buffalo base: Stir in the buffalo hot sauce and ranch or blue cheese dressing (if using). Add garlic powder, onion powder, salt, and pepper. Taste and adjust heat or salt now.

Fold in the chicken and cheese: Add shredded chicken, mozzarella, and cheddar. Mix until evenly combined.

Bind with eggs and almond flour: Beat in the eggs, then fold in the almond flour. The mixture should be thick but scoopable. Stir in most of the green onions, saving a bit for garnish.

Portion the bites: Scoop heaping tablespoons into the mini muffin cups, filling each about 3/4 full. Smooth the tops lightly with the back of the spoon.

Optional toppings: Sprinkle a pinch of extra cheddar or a few crumbles of blue cheese on each bite for a melty finish.

Bake: Place the tin on the middle rack and bake for 14–18 minutes, until set, lightly golden at the edges, and bubbling.

Rest and release: Let the bites cool in the pan for 5 minutes. Use a small offset spatula or butter knife to loosen the edges and lift them out.

Garnish and serve: Top with remaining green onions. Serve warm with celery sticks and a drizzle of extra hot sauce or ranch on the side.