For the Buffalo Chicken:

• 1½ pounds boneless, skinless chicken breasts or thighs

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ cup buffalo sauce (like Frank’s RedHot), plus more for drizzling

• 2 tablespoons butter (optional)

For the Bowl Base:

• 2 cups cooked rice (white, brown, or cauliflower rice)

• 2 cups chopped romaine lettuce

• 1 cup cherry tomatoes, halved

• 1 avocado, sliced

• ½ cup diced cucumber

• ¼ cup thinly sliced red onion

• ¼ cup crumbled blue cheese (or feta or cheddar)

• 2 tablespoons sliced green onions

For the Dressing:

• ½ cup ranch dressing

• 2 tablespoons sour cream

• 1 tablespoon lemon juice

• ½ teaspoon dried dill