Combine the garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes in a small bowl.

Pat the chicken thighs dry on both sides with a paper towel and cover with about half of the spice mix, rubbing it in with clean hands to evenly coat.

In a deep skillet, heat the oil over medium heat. Once the oil is shimmering, add the chicken thighs and cook for about 6 minutes per side, until browned and cooked through. Set aside on a plate, leaving any oil behind in the skillet.

In the same skillet, add the onion and carrots and cook, stirring occasionally, until tender and lightly browned, 5 to 7 minutes. Mix in the remaining spice mix and the tomato paste. Continue cooking and stirring until aromatic, about 2 minutes. Remove from heat.

Transfer the onion and carrot mixture to a blender or food processor along with the cottage cheese, buffalo sauce, and cheddar cheese. Blend on high speed until completely smooth, about 45 seconds. If needed, add up to ¼ cup of chicken broth or water to thin the sauce as it blends. Return the blended sauce to the same skillet and heat on low to warm.

Meanwhile, cook the elbows according to package instructions and dice the cooked chicken into small cubes.

Add the cooked elbows and diced chicken to the skillet with the sauce (or combine in a large bowl if your skillet isn’t large enough) and mix to evenly combine. Evenly divide amongst four bowls to serve.