Prep the cauliflower rice: If using a whole cauliflower, cut into florets and pulse in a food processor until rice-like (avoid over-processing). Pat dry with a paper towel to reduce moisture.

Roast the base: Toss cauliflower rice with olive oil, salt, pepper, and smoked paprika. Spread on a large sheet pan. Roast at 425°F (220°C) for 15–20 minutes, stirring halfway, until lightly browned and tender with some crisp bits.

Mix the buffalo sauce: In a bowl, whisk hot sauce, melted butter, honey (if using), and garlic powder. Taste and adjust heat by adding more hot sauce or mellowing with a splash more butter.

Cook the chicken: Pat chicken dry and season lightly with salt and pepper. Heat a large skillet over medium-high with a tablespoon of oil. Sear chicken in a single layer for 5–7 minutes, stirring occasionally, until cooked through and browned at the edges.

Sauce the chicken: Reduce heat to medium-low. Pour the buffalo sauce over the chicken and toss to coat. Let it simmer 1–2 minutes to thicken slightly. Remove from heat so it stays juicy.

Prep the fresh toppings: While the chicken cooks, slice celery and red onion, shred carrots, and slice avocado. Chop cilantro or parsley.

Assemble the bowls: Spoon roasted cauliflower rice into bowls. Top with buffalo chicken, celery, carrots, and red onion. Add avocado if using. Sprinkle with blue cheese or feta and herbs.

Finish with dressing: Drizzle ranch or blue cheese dressing on top. Serve with lime wedges for a bright, tangy finish.