1. Pat chicken completely dry with paper towels and season both sides with salt, pepper, garlic powder, and smoked paprika. Let sit at room temperature for 15-20 minutes.

2. Mix buffalo sauce, melted butter, and honey in a small bowl. Set aside.

3. Preheat a large skillet over medium-high heat for 3-4 minutes. Add 2 tablespoons oil and swirl to coat.

4. Add chicken to the hot skillet without overcrowding. Cook for 6-7 minutes on the first side without moving until golden brown.

5. Flip chicken and cook for another 5-6 minutes until the second side is golden and internal temperature reaches 165°F.

6. Reduce heat to medium-low and pour buffalo sauce mixture over chicken. Let bubble for 2-3 minutes, spooning sauce over chicken repeatedly.

7. Transfer chicken to a cutting board and let rest for 5 minutes, then slice into strips or dice into cubes.

8. Divide mixed greens among four bowls. Top with cherry tomatoes, cucumber, carrots, celery, and red onion.

9. Add sliced buffalo chicken to each bowl. Drizzle with ranch dressing and top with blue cheese crumbles and fresh chives.

10. Serve immediately or store components separately for meal prep.