Prep your base. Cook rice, quinoa, or cauliflower rice according to package directions. Fluff and keep warm. For extra flavor, season lightly with salt and a squeeze of lime.

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

Sear for juicy bites. Heat oil in a large skillet over medium-high. Add chicken in a single layer and cook 5–7 minutes, stirring once or twice, until cooked through and lightly browned.

Make it Buffalo. Reduce heat to low. Stir in Buffalo sauce and butter (if using). Toss to coat until glossy and warmed through. Taste and adjust heat with more sauce if you like.

Prep the veggies. While the chicken cooks, chop romaine, slice celery, halve tomatoes, and shred carrots. Slice avocado and chop green onions.

Assemble the bowls. Add a scoop of your base to each bowl. Top with greens, then spoon on the Buffalo chicken. Add carrots, celery, and tomatoes around the edges for color and crunch.

Finish with toppings. Sprinkle on blue cheese or cheddar. Drizzle with ranch or blue cheese dressing. Add avocado, green onions, and any extras like corn or pickled onions.

Serve right away. Add a squeeze of lime or a few extra drops of Buffalo sauce for a final kick.