Preheat your oven to 400°F (200°C).

In a large mixing bowl, combine the chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper. Toss until well coated.

Pour half of the buffalo sauce over the seasoned chicken, ensuring each piece is well-coated.

Line a baking sheet with parchment paper or aluminum foil. Place the coated chicken breasts on the sheet and bake for about 20–25 minutes until the internal temperature reaches 165°F (75°C).

Once baked, remove from the oven and let it rest for about five minutes. Shred the chicken using two forks or chop it into bite-sized pieces. Toss it with the remaining buffalo sauce.

Prepare your rice according to package instructions. If using cauliflower rice, sauté it in olive oil for about 5–7 minutes until tender.

In each bowl, place a generous scoop of rice as your base. Top with shredded buffalo chicken and extra buffalo sauce if desired.

Sprinkle chopped celery over the chicken, add halved cherry tomatoes, and arrange sliced avocado on top.

Drizzle ranch dressing (or blue cheese dressing) over everything.

Sprinkle freshly chopped parsley over each bowl for garnish.