Prep the sauce: In a small bowl, whisk the hot sauce and melted butter. Taste and adjust—add a splash of honey for balance or extra hot sauce for more kick. Set aside.

Season the chicken: Pat the chicken dry. Toss with garlic powder, onion powder, smoked paprika, salt, and pepper until evenly coated.

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

Sauce the chicken: Pour half the Buffalo sauce over the cooked chicken and toss to coat. Reserve the rest of the sauce for finishing.

Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon oil. Cook the onion, bell peppers, and celery for 4–5 minutes until slightly tender but still crisp. Add garlic and cook 30 seconds until fragrant.

Cook the cauliflower rice: Add the cauliflower rice to the skillet with the veggies. Season with a pinch of salt and pepper. Sauté 5–7 minutes, stirring, until tender and most moisture has evaporated. Avoid overcooking to keep it from getting mushy.

Finish the base: Stir in green onions or parsley if using. Squeeze in a little lemon or lime for brightness. Taste and adjust seasoning.

Combine or keep separate: You can fold the Buffalo chicken into the cauliflower rice for an all-in-one mix, or keep them separate for meal prep containers. Both work well.

Add the remaining sauce: Drizzle the rest of the Buffalo sauce over the chicken or evenly over the combined mixture. Toss gently to coat.

Portion and cool: Divide into 4–5 meal prep containers. Let cool uncovered for 10–15 minutes before sealing to prevent condensation.

Optional toppings: Add a little crumbled blue cheese or pack a side container with ranch or blue cheese dressing to drizzle after reheating.