Seared chicken thighs get rubbed with smoked paprika, garlic, and onion powder before hitting a hot skillet for a deep golden crust, then get tossed in a buffalo sauce built on melted ghee for that classic tangy heat. The avocado ranch is the real star here, blending ripe avocado with coconut milk, lemon juice, and dill into a cool, herby dressing that clings to every bite. Crisp romaine, juicy cherry tomatoes, cucumber, and thinly sliced radishes round out the bowl with plenty of crunch and color. It's a satisfying, protein-packed lunch or dinner that eats like a treat but keeps things simple and clean. This one's a genuinely solid pick for a Paleo table, no fuss required to make it work.
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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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