1. Make the Ranch Dressing: Start by whisking together the Greek yogurt (or sour cream), mayonnaise, apple cider vinegar, lemon juice, garlic, dried dill, salt, and pepper. Thin the dressing with a bit of water to your desired consistency. Refrigerate the ranch until ready to serve.

2. Coat the Chicken: In a bowl, toss the cubed or sliced chicken with the tapioca starch (or cornstarch), garlic powder, smoked paprika, onion powder, chili powder, cumin, salt, and pepper until the chicken is evenly coated.

3. Cook the Chicken: Heat the avocado oil (or olive oil) in a large non-stick skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, or until it’s golden brown and crispy. Transfer the cooked chicken to a paper towel-lined plate to drain briefly.

4. Sauce the Chicken: In a large bowl, combine the buffalo sauce and butter. Add the cooked chicken and toss until the pieces are fully coated in the buffalo sauce mixture.

5. Cook the Rice: Prepare the rice or quinoa according to the package instructions, or use pre-cooked grains to save time.

6. Assemble the Bowls: Divide the cooked rice or quinoa and chopped lettuce among 4 serving bowls. Top each bowl with the saucy buffalo chicken, shredded carrots, cherry tomatoes, cucumber slices, red onion, celery, avocado, and shredded cheese.

7. Serve: Drizzle the homemade ranch dressing over the bowls and add any extra buffalo sauce, if desired. Garnish with chopped green onions and fresh cilantro for a vibrant finish.