Buffalo Chicken Rice Bowls with Cucumber

Add the thinly sliced red onion to a small bowl and cover with vinegar. Set aside.

Add the buffalo sauce to a shallow bowl and combine the panko breadcrumbs, salt, pepper, garlic powder, and onion powder in another shallow bowl. Coat each chicken breast first in the buffalo sauce then dredge in the panko, making sure to press down so the chicken is very well coated in the crumbs. Place the coated chicken on the baking sheet.

Drizzle the chicken breasts with 2 tablespoons olive oil (see note) then bake for 12-15 minutes or until chicken is cooked through and reaches an internal temperature of 165°F. Cook time will vary depending on how thin your chicken is. In the last few minutes of cooking broil the chicken until it is lightly golden and crisp. Remove from oven and set aside.

Meanwhile, slice the cucumbers and add them to a medium bowl with the remaining 2 tablespoons olive oil, the lime juice, salt, and pepper.

Slice the chicken into strips and drizzle with additional buffalo sauce if desired.

To assemble the bowls, add rice to a shallow bowl then top with the sliced chicken and some of the marinated cucumbers and pickled red onions. Add on shredded carrot, avocado slices (not pictured), then sprinkle with cotija or feta cheese, chives, and cilantro. Drizzle with additional buffalo sauce, lime juice, and ranch dressing if desired.