Season the chicken breasts generously with salt, pepper, and garlic powder. Heat a skillet and add oil. Cook the chicken for about 20 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F.

Shred the cooked chicken using two forks into bite-sized chunks and combine with buffalo sauce in a mixing bowl.

Prepare quinoa or brown rice according to package instructions, typically boiling water, adding grains, and simmering for about 15 to 20 minutes. Fluff the grains once cooked.

Wash and chop the celery, shred the carrot, and slice the cucumber.

Mix cottage cheese or Greek yogurt with ranch seasoning until blended.

Assemble bowls starting with quinoa or rice at the bottom, layering shredded buffalo chicken, followed by chopped celery, shredded carrot, and cucumber.

Drizzle ranch sauce over each bowl and garnish with chopped green onions or cilantro.