Prepare the Buffalo Sauce: In a small bowl, whisk together ½ cup of your favorite hot sauce and 4 tablespoons of melted unsalted butter until well combined. Set aside.

Heat the Skillet: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 1-2 minutes. Season 1 pound of boneless, skinless chicken breasts with salt and pepper.

Sauté the Chicken: Add the seasoned chicken breasts to the hot skillet, cooking them for about 5-7 minutes per side until golden brown and reach an internal temperature of 165°F.

Coat the Chicken with Sauce: Once cooked through, reduce heat to medium and pour the buffalo sauce over the chicken. Stir well and let it simmer for 3-5 minutes.

Prepare the Rice Base: Layer cooked rice as the base for each bowl, using about 1 cup of cooked rice per serving.

Assemble the Bowls: Spoon the buffalo chicken over the rice, letting some extra sauce drizzle down.

Add Fresh Toppings: Top each bowl with shredded lettuce and halved cherry tomatoes.

Sprinkle on Cheese and Dress It Up: Add shredded cheddar cheese and drizzle with ranch or blue cheese dressing.

Garnish and Serve: Finish by garnishing with green onions and optional avocado slices. Serve hot.