Prep the chicken: Pat the chicken dry and season with salt, pepper, garlic powder, onion powder, and smoked paprika. This helps it brown well and adds flavor from the start.

Cook the chicken: Heat oil in a large skillet over medium-high. Add the chicken in a single layer and cook 5–7 minutes, stirring occasionally, until golden and cooked through. Avoid overcrowding to keep it from steaming.

Coat with buffalo sauce: Reduce heat to low. Stir together the buffalo sauce and melted butter, then pour over the chicken. Toss until well coated and glossy. Simmer 1–2 minutes to let the flavors meld.

Make the cauliflower rice: In a separate skillet, add a drizzle of oil over medium heat. Cook the cauliflower rice 4–6 minutes, stirring often, until tender with a slight bite. Season with salt, pepper, and lemon juice for freshness.

Prep the veggies: While the rice cooks, slice the celery and green onions, and dice the cucumber. Slice or dice the avocado just before serving so it stays bright and creamy.

Assemble the bowls: Divide cauliflower rice among bowls. Top with buffalo chicken, then add celery, cucumber, avocado, and green onions. Drizzle with ranch and sprinkle blue cheese and herbs on top.

Adjust and serve: Taste and add more buffalo sauce for heat, or extra ranch if you want it creamier. Serve immediately while the chicken is hot and the veggies are crisp.