This bowl stacks smoky, oven-crisped bacon and seared chicken breast—rubbed in paprika, garlic, and onion powder—over crunchy romaine with celery, ripe avocado, and juicy cherry tomatoes. The chicken gets tossed in a glossy homemade buffalo sauce built from hot sauce, melted ghee, and a splash of apple cider vinegar, so every bite has that classic tangy heat. A cool, herby ranch made from full-fat coconut milk, dill, and garlic powder finishes things off, balancing the spice without weighing the bowl down. It's a hearty, protein-packed lunch or dinner that leans on whole ingredients and real technique rather than shortcuts, and it holds up beautifully as a Paleo-friendly favorite. Scatter on the green onions for a fresh, sharp finish and dig in while the chicken's still warm.
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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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