Pat chicken breasts dry and season both sides with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Heat a skillet over medium-high heat with a small amount of olive oil.

Add chicken to the hot skillet and cook for 6-8 minutes on the first side without moving. Flip and cook another 6-8 minutes until internal temperature reaches 165°F. Remove to a cutting board and let rest for 5 minutes.

Reduce heat to low and add butter to the same skillet, scraping up browned bits. Once melted, add buffalo sauce and stir to combine.

Slice the rested chicken into strips or bite-sized pieces. Add chicken to the buffalo sauce mixture and toss until well coated.

While chicken cooks, prepare rice or quinoa according to package instructions. Slice avocado, halve cherry tomatoes, and prepare other vegetables.

To assemble bowls, add ½ cup cooked grain to each bowl. Top with shredded lettuce, corn, cherry tomatoes, avocado, and red onions.

Add buffalo chicken on top and drizzle with any remaining sauce from the skillet. Finish with optional toppings like feta cheese, dressing, and a squeeze of lime juice.