Cook your rice: Prepare 3 cups of cooked rice according to package directions. Fluff and keep warm. For meal prep, make it a day ahead and reheat with a splash of water.

Season the chicken: Pat chicken dry. Toss with garlic powder, onion powder, smoked paprika, salt, and pepper. This builds flavor before the sauce goes on.

Heat the pan: Warm a large skillet over medium-high heat. Add oil and swirl to coat. You want the pan hot so the chicken sears instead of steams.

Sear the chicken: Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until browned and cooked through. Work in batches if needed to avoid crowding.

Make the buffalo glaze: Lower heat to medium. Add buffalo sauce and butter to the pan. Stir until the butter melts and the sauce thickens slightly, coating the chicken. Taste and adjust salt or heat (add more sauce for extra kick).

Prep the toppings: While the chicken cooks, shred carrots and lettuce, dice celery, and slice red onion. Crumble blue cheese if using. Keep everything within reach for easy assembly.

Build the bowls: Add a scoop of rice to each bowl. Top with buffalo chicken. Add carrots, lettuce or cabbage, celery, and red onion for crunch and freshness.

Finish with cool and creamy: Drizzle ranch or blue cheese dressing. Sprinkle blue cheese crumbles or cheddar if you like. Add green onions and herbs for brightness.

Add acid and texture: Squeeze a lime wedge over the top to cut through the richness. Finish with a handful of crushed tortilla chips or roasted chickpeas for crunch.

Serve immediately: Enjoy while the chicken is hot and the rice is warm. Keep extra buffalo sauce at the table for spice lovers.