Cook your grains. Prepare brown rice, quinoa, or cauliflower rice according to package directions. Fluff and set aside to cool slightly so it doesn’t wilt the greens later.

Season the chicken. Pat chicken dry, then sprinkle with garlic powder, onion powder, smoked paprika, salt, and pepper. Light seasoning goes a long way because the buffalo sauce brings plenty of flavor.

Sear or bake the chicken. For stovetop: Heat oil in a large skillet over medium-high. Cook chicken 5–6 minutes per side (thighs may need longer) until the internal temperature hits 165°F (74°C). For oven: Bake at 425°F (220°C) for 18–22 minutes, depending on thickness.

Rest and slice. Let chicken rest 5 minutes so it stays juicy. Slice or dice into bite-size pieces.

Warm the buffalo sauce. In a small saucepan, heat buffalo sauce over low and whisk in butter if using. Toss the chicken in the warm sauce until coated. Adjust heat with extra buffalo sauce if you like it spicier.

Prep the veggies. Chop romaine, slice celery and peppers, halve tomatoes, and thinly slice red onion. Pat veggies dry to keep them crisp.

Assemble the boxes. Add a scoop of grains to each container. Top with a handful of greens, a portion of buffalo chicken, and a mix of celery, peppers, tomatoes, and onion.

Add cheese and ranch. Sprinkle cheddar or blue cheese over the chicken. Drizzle ranch lightly on top or portion it into a small lidded cup to keep it separate until serving.

Finish with extras. Add avocado slices just before eating or store them separately with a squeeze of lime to prevent browning. Garnish with chopped parsley or chives.

Cool and store. Let containers cool to room temp (no longer than 1 hour), then seal and refrigerate.