Seared chicken thighs get tossed in a smoky, tangy buffalo sauce until every piece is glossy and coated, then piled onto crisp romaine with juicy cherry tomatoes, cool cucumber, and peppery radishes. The real standout is the avocado ranch — creamy blended avocado and coconut milk brightened with lemon juice and dill until it's pourable, herby, and downright addictive drizzled over the top. Every element is built from whole, simple ingredients with nothing fussy or processed getting in the way, so the bowl stays fresh, crunchy, and satisfying from the first bite to the last. It's a filling, protein-packed lunch or dinner that works great for meal prep, and it's a solid pick for a gluten free spread since there's no bread, croutons, or grains anywhere in sight. Scatter on the green onions for a little sharp bite, and you've got a restaurant-worthy buffalo chicken salad ready in one skillet and a blender.
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In a small saucepan over low heat, combine the hot sauce, ghee, apple cider vinegar, and garlic powder for the buffalo sauce. Stir until the ghee is fully melted and the sauce is smooth, about 2 minutes. Remove from heat and set aside.
Pat the chicken thighs dry with paper towels. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper, then rub the mixture evenly over both sides of each thigh.
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