Prep the chicken. Pat the chicken dry and cut into bite-size pieces or thin strips. Season with salt, pepper, garlic powder, onion powder, and paprika.

Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in a single layer and cook 5–7 minutes, stirring once or twice, until browned and cooked through. Transfer to a bowl.

Make the buffalo glaze. Lower the heat to medium-low. Add butter to the skillet to melt, then stir in buffalo sauce. Let it bubble for 30 seconds to thicken slightly. Return chicken to the pan and toss to coat. Turn off heat.

Cook the cauliflower rice. In a separate skillet, heat 1–2 tablespoons oil over medium. Add cauliflower rice, a pinch of salt and pepper, and cook 5–6 minutes, stirring often, until tender with a bit of bite. If using frozen, cook off any extra moisture.

Prep the veggies. Chop the romaine, slice celery, dice cucumber, and thinly slice red onion. Halve the cherry tomatoes if using. Slice or cube the avocado.

Assemble the bowls. Divide cauliflower rice and greens among bowls. Top with buffalo chicken, then layer on celery, cucumber, onion, and tomatoes. Add avocado and sprinkle with blue cheese if you like.

Drizzle and finish. Spoon ranch dressing over the top. Add a squeeze of lemon or lime for brightness and garnish with chopped chives or parsley. Serve immediately while the chicken is warm.

For meal prep. Assemble in containers with cauliflower rice and chicken on one side, raw veggies on the other. Pack ranch separately. Warm the chicken/rice before drizzling with ranch and adding avocado.