Marinate the chicken in the buttermilk, buffalo sauce, and 1 tsp of each spice and salt and pepper and leave for at least 2 hours.
In a zip lock, smash the rice cakes.
Transfer to a plate and add 2 tsp of each spice and salt and pepper.
Dip each piece of chicken in the rice cakes and make sure it is evenly coated.
Preheat your airfryer for 2 mins.
Spray your chicken with oil on both sides and put in the air fryer for 15 mins on 180.
Optional: coat with buffalo sauce once cooked.
For the healthy ranch sauce: Mix the Greek yogurt, buttermilk, garlic powder, onion powder, fresh chives, and dried parsley. Season with salt and pepper.
