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Preheat the grill to medium-high heat.
Make the buffalo sauce. Combine the melted butter, ½ cup hot sauce, seasoned salt and pepper in a small bowl. Whisk to combine.
Add the ground chicken, parmesan cheese and panko bread crumbs to a bowl. Pour in a ¼ cup of the buffalo sauce. Mix everything together until just combined, do not over mix. Form the chicken into "dogs" the size of your buns. I was able to make 6 dogs about 5 inches long.
Grill for about 6 minutes and then rotate and grill another 6 to 10 or until the chicken dogs are cooked through.
While the dogs are cooking make the spicy avocado ranch. Combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. The avocado ranch can be stored in a seal-tight container for 1-2 days.
To assemble the dogs spread a little avocado crema on the toasted bun and sprinkle with blue cheese. Add the chicken dogs and top with equal amounts of shredded cheddar cheese. Place on a baking sheet and broil for 1 minute to 30 seconds. Top each dog with the avocado ranch, shredded, lettuce shredded carrots, blue cheese and the remaining buffalo sauce. Eat!