Prep your oven and pan: Heat oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish.

Sauté the veggies: In a large skillet over medium heat, warm the oil. Add carrots and celery with a pinch of salt. Cook 5–7 minutes until slightly tender. Stir in the cauliflower rice and cook 3–4 minutes more to drive off moisture. Transfer to a large bowl to cool slightly.

Whisk the creamy base: In another bowl, whisk Greek yogurt, light cream cheese, buffalo sauce, ranch seasoning, garlic powder, and onion powder until smooth. Taste and adjust salt, pepper, and heat.

Combine the filling: Add chicken and green onions to the veggie bowl. Pour in the buffalo-yogurt sauce and fold until everything is coated. Stir in half the mozzarella.

Assemble: Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining mozzarella on top. Add blue cheese crumbles if using.

Bake: Bake 20–25 minutes, until hot and bubbling around the edges and the top is lightly golden.

Rest and garnish: Let it rest 5–10 minutes to set. Top with extra green onions and parsley. Add an extra drizzle of buffalo sauce if you like it fiery.

Serve: Enjoy as-is, or scoop over greens, roasted veggies, or a small portion of brown rice or quinoa.