Prep the chicken: Pat dry and season with salt, pepper, garlic powder, and onion powder. If you like extra smoky depth, add paprika.

Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add chicken in a single layer. Sear 3–4 minutes per side until cooked through and golden in spots. Work in batches if needed.

Buffalo it up: Reduce heat to low. Stir in buffalo sauce and butter (if using) until the chicken is coated and glossy. Simmer 1–2 minutes to meld flavors. Turn off the heat.

Roast or sauté the cauliflower rice: For the best texture, toss cauliflower rice with 1–2 tablespoons olive oil, a pinch of salt, and pepper. Roast on a sheet pan at 425°F (220°C) for 12–15 minutes, stirring once, until steam dries off and edges just start to color. Or sauté in a hot skillet for 6–8 minutes until tender and not wet.

Prep the crunchy toppings: Slice celery and green onions, shave carrots, and shred red cabbage. Keep them chilled for extra crunch.

Assemble the bowls: Add a bed of cauliflower rice. Top with buffalo chicken and spoon over an extra drizzle of sauce from the pan. Add celery, carrots, cabbage, and green onions.

Finish with cool and creamy: Drizzle ranch or blue cheese dressing. Sprinkle with crumbled blue cheese or feta if you like. Add fresh herbs and a squeeze of lemon or lime for brightness.

Taste and tweak: Add more sauce for heat, more dressing for cool, or a pinch of salt to wake up the flavors.