Ingredients

1/4 cup tapioca starch

1 teaspoon garlic powder

1/4 teaspoon chili powder

1/4 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon pepper

2 medium boneless skinless chicken breasts, cubed (about 3 cups or 1 1/2 pounds)

2 Tablespoons avocado oil

1/4 cup hot sauce

1/4 cup honey

1 Tablespoon freshly squeezed lime juice

2 teaspoons minced garlic

1/2 teaspoon chili powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups cooked jasmine rice

2-3 cups chopped celery

2-3 cups sliced carrots

1 medium avocado, sliced (optional)

1 medium green onion stalk, chopped (for garnish)

Healthy ranch dressing or crumbled blue cheese (optional)

Instructions

Step 1: In a medium bowl, mix the tapioca starch, garlic powder, chili powder, cumin, smoked paprika, salt, and pepper.

Step 2: Add the cubed chicken to the dry mixture and toss until well coated.

Step 3: Heat the avocado oil in a large non-stick skillet over medium-high heat, then add the coated chicken.

Step 4: Let the chicken cook undisturbed for 5-8 minutes until golden brown, then flip and cook another 5-8 minutes until fully cooked through. Stir lightly to break up the pieces once done.

Step 5: While the chicken is cooking, whisk together the hot sauce, honey, lime juice, minced garlic, chili powder, onion powder, salt, and pepper in a large bowl. Reserve about 1/4 cup of this sauce for drizzling later.

Step 6: Transfer the cooked chicken to a paper towel-lined plate to drain any excess oil.

Step 7: Add the chicken to the bowl with the sauce and toss until fully coated.

Step 8: Assemble the bowls by dividing the cooked jasmine rice, chopped celery, sliced carrots, and buffalo chicken evenly.

Step 9: Top each bowl with chopped green onions, sliced avocado if using, and drizzle with the reserved sauce and a bit of ranch dressing or crumbled blue cheese if desired.

Tips & Variations

For extra crispiness, let the chicken rest on paper towels for a few minutes before tossing with sauce.

Swap avocado oil for olive oil or another neutral oil if preferred.

Add roasted corn or black beans for extra texture and flavor.

Use cauliflower rice instead of jasmine rice for a lower-carb option.

Adjust the hot sauce and honey amounts to balance heat and sweetness to your liking.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time as needed to ensure they are fully cooked.

Is tapioca starch necessary?

Tapioca starch creates a light, crispy coating on the chicken. You can substitute with cornstarch or arrowroot powder if you don’t have tapioca starch on hand.