For the chicken:

• 1 lb (450 g) boneless skinless chicken breast, cut into 1-inch cubes or strips
• 1 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika (or regular paprika)
• 1/4 tsp black pepper

For the buffalo sauce:

• 1/3 cup hot sauce (Frank’s RedHot style)
• 2 tbsp unsalted butter (or ghee for dairy-free)
• 1 tbsp honey or maple syrup (optional, for slight sweetness)
• 1/4 tsp garlic powder
• Pinch of salt, to taste

For the base:

• 2 cups cooked brown rice, quinoa, or cauliflower rice
• 1/2 tsp olive oil (if sautéing cauliflower rice)
• Pinch of salt (to season the base, optional)

For the veggie layer:

• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup shredded carrots (or matchstick carrots)
• 1 cup steamed or roasted broccoli florets
• 1/2 red bell pepper, thinly sliced
• 1 small avocado, sliced or cubed
• 2 green onions, thinly sliced

For the protein and toppings:

• 1 cup canned black beans or chickpeas, drained and rinsed
• 1/2 cup plain Greek yogurt or skyr (for extra protein and creaminess)
• 1/2 cup crumbled blue cheese or feta (optional)
• 2 tbsp chopped fresh cilantro or parsley
• 1 tbsp sesame seeds or hemp hearts (optional, for extra protein/texture)

For the creamy buffalo drizzle (optional but recommended):

• 1/2 cup plain Greek yogurt
• 2 tbsp buffalo sauce from above (or extra hot sauce)
• 1 tbsp lemon juice or apple cider vinegar
• 1–2 tbsp water, to thin as needed
• Pinch of salt and black pepper, to taste