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Season chicken all over with salt, pepper, garlic powder, and paprika.
Heat oil in a large deep skillet over medium-high heat until barely shimmering. Add chicken and cook, undisturbed for 4 minutes, until browned and releases easily from the pan. Stir and cook for 1 minute.
Reserve 2 tablespoons of the green onions for the topping and add remaining onions to the skillet along with the celery. Cook 2 minutes, stirring often.
Add butter to the skillet and allow it to melt. Add rice and cook, stirring constantly to toast lightly, about 1 minute. Add water and hot sauce and stir to release any bits from the pan. Bring to a boil, stir once more then cover and reduce to a simmer. Cook until liquid is absorbed and rice is tender, 17 to 20 minutes.
Stir rice once and top with blue cheese. Replace cover, turn off heat and let stand for 3 to 5 minutes. Drizzle with ranch and more hot sauce desired and sprinkle with reserved green onions.