1. Preheat your oven to 400°F. Line a large sheet pan with parchment paper.

2. In a mixing bowl, toss the cauliflower florets, diced sweet potato, and sliced red onion with 1 tablespoon of olive oil, along with salt and black pepper. Spread evenly on the prepared sheet pan and roast for about 10 minutes.

3. Toss the chicken cubes with the remaining tablespoon of olive oil. Add paprika, garlic powder, onion powder, salt, and pepper, then coat the chicken pieces evenly. Mix in the panko breadcrumbs.

4. Once the vegetables are finished roasting, push them to the sides of the pan. Arrange the seasoned chicken in a single layer in the center and return the pan to the oven. Bake for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F.

5. In a small bowl, whisk together the buffalo hot sauce, honey, and melted butter until smooth.

6. Once the chicken is cooked, drizzle the Buffalo honey sauce over both the chicken and roasted vegetables. Toss gently to coat everything. Return the pan to the oven for an additional 5 minutes.

7. Prepare the ranch coleslaw by combining the coleslaw mix with ranch dressing and apple cider vinegar. Toss until coated.

8. Assemble your bowls starting with a base of cooked white rice or quinoa, then layer on the Buffalo chicken and roasted vegetables. Add ranch coleslaw on top, followed by crumbled feta or blue cheese, sliced green onions, and a drizzle of extra ranch dressing.