Prep the chicken: Pat chicken dry and cut into bite-size pieces. Season with salt, pepper, and a pinch of paprika and onion powder if you like.

Cook the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes per side until cooked through and lightly browned. Transfer to a bowl.

Buffalo it up: Reduce heat to low. Add buffalo sauce to the skillet. Stir in butter or ghee until melted for a smoother, classic flavor. Return chicken to the pan and toss to coat. Turn off heat.

Make the cauliflower rice: In a second skillet, warm 1–2 tablespoons oil over medium heat. Add onion (if using) and cook 2 minutes. Add garlic for 30 seconds. Stir in cauliflower rice, a pinch of salt, and pepper. Cook 5–7 minutes, stirring often, until tender with a little bite. Squeeze in a little lemon or lime.

Prep the fresh crunch: Chop celery, shred carrots, and slice green onions. Crumble blue cheese or grate cheddar if using.

Assemble bowls: Add a bed of cauliflower rice to each bowl. Top with buffalo chicken. Sprinkle celery, carrots, and green onions. Drizzle ranch or blue cheese dressing. Add cheese crumbles if you want extra richness.

Taste and adjust: Add a squeeze of citrus, another splash of buffalo sauce, or a pinch of salt as needed.