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Crispy Buffalo Chicken Bowls with Rice and Avocado

Crispy Buffalo Chicken Bowls feature golden seasoned chicken tossed in sweet and spicy buffalo sauce.Serve the chicken over jasmine rice with celery, carrots, avocado, and green onion.This easy chicken bowl recipe is ready in about 35 minutes.
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Prep Time 15 minutes
Course Main Course
Cuisine American-inspired

Ingredients
  

Crispy Chicken

  • 1/4 cup tapioca starch
  • 1 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds boneless skinless chicken breasts, cubed
  • 2 tablespoons avocado oil

Buffalo Sauce

  • 1/4 cup hot sauce
  • 1/4 cup honey
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons minced garlic
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Bowls

  • 2 cups cooked jasmine rice
  • 2 –3 cups chopped celery
  • 2 –3 cups sliced carrots
  • 1 medium avocado sliced, optional
  • 1 green onion chopped
  • Halal-friendly ranch dressing optional
  • Crumbled blue cheese optional

Instructions
 

  • Add the tapioca starch, garlic powder, chili powder, cumin, smoked paprika, salt, and black pepper to a medium bowl. Mix thoroughly.
  • Add the cubed chicken and toss until every piece is lightly and evenly coated.
  • Heat the avocado oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer, leaving a little space between the pieces.
  • Cook for about 5–8 minutes without moving the chicken too much, allowing the bottom to become crisp and golden. Flip and cook for another 5–8 minutes, or until golden and the thickest pieces reach an internal temperature of 165°F (74°C).
  • Meanwhile, whisk the hot sauce, honey, lime juice, garlic, chili powder, onion powder, salt, and pepper together in a large bowl. Reserve approximately 1/4 cup for drizzling.
  • Transfer the cooked chicken briefly to a paper towel-lined plate or wire rack to remove excess oil.
  • Add the warm chicken to the remaining sauce and toss until completely coated. This gives the Crispy Buffalo Chicken Bowls their spicy, sticky finish while preserving some of the chicken's crunch.
  • Divide the jasmine rice among serving bowls. Arrange the celery, carrots, avocado, and buffalo chicken over the rice.
  • Finish with chopped green onion, reserved buffalo sauce, and optional ranch dressing or crumbled blue cheese. Serve warm.

Notes

For a meal prep version, store the chicken, rice, vegetables, and dressing separately. This keeps the celery and carrots crisp and prevents the chicken from becoming too soft.
You can replace jasmine rice with basmati rice, brown rice, cauliflower rice, or quinoa. Cucumbers, shredded cabbage, lettuce, corn, or diced tomatoes can also be added.
For a creamy finish without blue cheese, drizzle the bowls with halal-friendly ranch or a simple yogurt-based garlic dressing.