Cook the chicken: Season chicken with salt and pepper. Sauté in a skillet over medium heat with a little oil, 5–7 minutes per side, until cooked through. Rest for a few minutes, then slice or shred. If using rotisserie chicken, simply shred and warm.

Make the Buffalo sauce: In a small saucepan, warm Buffalo sauce with butter or ghee until smooth and glossy. Taste and adjust heat by adding more sauce for spice or a little extra butter for a milder flavor.

Toss the chicken: Add the sliced or shredded chicken to the Buffalo sauce. Stir to coat evenly and keep warm on low heat.

Sauté the cauliflower rice: Heat oil in a large skillet over medium-high. Add cauliflower rice and a pinch of salt and pepper. Cook 5–7 minutes, stirring occasionally, until tender with a little bite. Stir in minced garlic in the last minute for aroma.

Season and brighten: Add lemon juice to the cauliflower rice and adjust salt and pepper. This keeps flavors lively and balances the heat.

Prep the veggies: Dice celery, slice green onions, and measure out shredded carrots. Crumble blue cheese or shred cheddar if using.

Assemble bowls: Divide cauliflower rice among bowls. Top with Buffalo chicken. Add celery, carrots, and green onions around the edges.

Finish with cool and creamy: Drizzle ranch or blue cheese dressing over the top. Sprinkle with crumbled blue cheese or cheddar, if desired. Garnish with cilantro or parsley.

Serve: Add extra Buffalo sauce on the side for spice lovers. Enjoy warm.