Prep the rice or base: Cook rice according to package directions. For cauliflower rice, sauté in a little oil with salt and pepper until tender. Fluff and set aside.

Mix the ranch yogurt: In a small bowl, stir together Greek yogurt and ranch seasoning. If using spices, combine yogurt with dried dill, parsley, garlic powder, onion powder, salt, and pepper. Thin with a splash of water or lemon juice to make it drizzle-able. Chill.

Season the chicken: Pat chicken dry. Toss with 1 tablespoon oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.

Cook the chicken: - Stovetop: Heat a large skillet over medium-high. Add 1 tablespoon oil, then chicken. Cook 4–6 minutes per side, until cooked through and lightly charred at the edges. - Oven: Bake at 425°F (220°C) for 18–22 minutes, or until internal temp reaches 165°F (74°C).

Toss with buffalo sauce: Remove chicken from heat, rest 5 minutes, then slice or dice. Toss with enough buffalo sauce to coat. Add a squeeze of lemon or a knob of butter if you like it richer.

Chop the veggies: Dice celery and carrots into small pieces for crunch. Halve cherry tomatoes. Thinly slice red onion. Chop romaine or greens. If using avocado, slice just before serving.

Build the bowls: Add a base of rice or greens. Top with buffalo chicken, celery, carrots, tomatoes, corn, and onion. Add avocado and cheese if using.

Drizzle and finish: Spoon or drizzle the ranch yogurt over the top. Garnish with chives or green onions and a squeeze of lime. Add extra buffalo sauce for more heat.

Taste and adjust: Sprinkle a pinch of salt over tomatoes and greens if needed. Balance heat with more ranch or acidity with extra lime.