This bowl stacks crispy crumbled bacon, juicy seared chicken breast tossed in a smoky, glossy buffalo sauce, and crunchy romaine into one seriously satisfying lunch or dinner. Cherry tomatoes and sliced avocado add freshness and creaminess, while thin-cut celery brings a crisp bite to every forkful. The coconut milk ranch drizzled over the top is cool, herby, and rich, tying the smoky heat of the buffalo chicken together beautifully. Smoked paprika, garlic, and onion powder season the chicken deeply before it hits a hot skillet, giving it that deep golden crust you want in a good buffalo chicken bowl. It's a filling, protein-packed meal that comes together in one skillet and a few mixing bowls, and it's a great pick if you're building a gluten free rotation of easy, craveable dinners.
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Lay the bacon strips in a cold large skillet and set over medium heat. Cook, turning occasionally, until the fat has rendered and the strips are crisp, 8–10 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the drippings from the skillet. Once cool enough to handle, crumble the bacon and set aside.
While the bacon cooks, whisk together the smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl. Pat the chicken breasts dry and coat all over with the spice mixture.
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