Cook the rice. Prepare brown or jasmine rice according to package directions. For lower calories, use cauliflower rice and sauté it with a little cooking spray, salt, and pepper for 4 to 5 minutes until tender.

Prep the chicken. Pat chicken dry and cut into bite-size pieces. Season with salt, pepper, onion powder, and paprika. This keeps the chicken flavorful even before the sauce goes on.

Sear the chicken. Heat a large nonstick skillet over medium-high and coat lightly with cooking spray. Add the chicken in a single layer and cook 3 to 4 minutes per side until browned and cooked through.

Add Buffalo sauce. Reduce heat to low. Stir in the Buffalo sauce and light butter, tossing to coat. Simmer 1 to 2 minutes until the sauce clings to the chicken. Taste and adjust salt or heat level as needed.

Make the yogurt drizzle. In a small bowl, mix Greek yogurt, lemon juice, a pinch of salt, and minced garlic (or garlic powder). Thin with a splash of water until it’s drizzle-able.

Prep the veggies. Chop cucumbers, peppers, onions, and celery. Shred lettuce and carrots. Keep everything in small, bite-size pieces for easy eating.

Assemble the bowls. Add a base of rice to each bowl. Top with Buffalo chicken, then pile on the crunchy veggies. Drizzle with the yogurt sauce and sprinkle green onions on top.

Optional finishing touches. Add a small amount of crumbled light blue cheese for classic Buffalo vibes, or a light ranch drizzle if that’s your thing. A squeeze of lemon lifts everything.

Serve right away. These bowls taste best warm, with the cool toppings and creamy drizzle for contrast.