In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat until shimmering, about 1 minute. Add 1 pound of cubed boneless skinless chicken breast to the pan and sauté for approximately 10 minutes or until the chicken is nicely browned and cooked through, stirring occasionally.

Once the chicken is browned, add 1 cup of diced onions and 2 cloves of minced garlic to the skillet. Sprinkle in black pepper and salt to taste. Continue cooking for another 5 minutes, stirring frequently until the onions become translucent and fragrant.

Pour in ¼ cup of buffalo sauce over the chicken mixture, stirring well to evenly coat. Cook for an additional 2 minutes, allowing the sauce to simmer and thicken slightly.

While the chicken is simmering, cook 1 cup of dry white rice according to package instructions. Bring water to a boil, add the rice, and cover, letting it simmer for about 15 minutes until the rice is fluffy.

In a small bowl, mix together the remaining buffalo sauce with ½ cup of Greek yogurt. Stir until smooth and creamy.

In serving bowls, place ¾ cup of the cooked rice as the base. Top each bowl with the cooked buffalo chicken and its flavorful sauce.

Add an assortment of diced fresh veggies like carrots, celery, cucumbers, and cherry tomatoes for crunch and color.

Finally, sprinkle blue cheese crumbles generously over each assembled bowl.