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Place the chicken into a mixing bowl and add the ⅓ cup buffalo sauce, olive oil, garlic powder, salt and pepper. Gently toss to combine until all the chicken pieces are coated. Cover and let marinate for at least 15 minutes in the refrigerator. The longer the chicken marinades the better the flavor.
Preheat the air fryer to 400°F. Place the chicken pieces into the air fryer and bake for 10-12 minutes until the internal temperature reaches 165°F.
When the chicken is cooked through, add the extra tablespoon of buffalo sauce to the chicken and toss to coat.
Divide the rice between 2 serving bowls.
Add in the chopped celery, tomatoes and carrots. Slice the avocado and place a half in each bowl.
Add the buffalo chicken to the bowl and sprinkle the blue cheese and green onions all around. Add a drizzle of Ranch dressing over the top. Serve immediately.