Preheat oven to 400F and grab a large sheet pan with a metal rack. If you don't have a metal rack for the pan, you can line it with parchment paper (the rack works best for getting a crispy chicken thigh).

Cover all of the chicken thighs in the salt, ground black pepper, garlic, and paprika all over. Space them evenly apart on the rack and spray with a bit of avocado oil. Place in the oven to bake for 35-40 minutes, until fully cooked at an internal temperature of 165F.

While the chicken bakes, combine the ghee and buffalo sauce in a small sauce pan over low heat to melt down, then set aside.

Toss the cubed sweet potatoes in the oil, salt, ground black pepper, garlic, and paprika. Transfer to a large sheet pan and add on another rack in the oven. Bake for 25-35 minutes, until crispy.

For the final component, combine the broccoli, oil, salt, ground black pepper, garlic and nutritional yeast in a mixing bowl. Transfer to another sheet pan (or if the pan you use for the sweet potatoes is big enough, push them to the side and add the broccoli) and bake for 15-20 minutes.

Cut the cooked chicken thighs into small cubes and cover with the ghee and buffalo sauce mixture. Toss to coat.

Once all of the components are done, assemble the bowls with even servings of buffalo chicken, sweet potatoes, broccoli, and cauliflower rice. Top with the green onions and drizzle with dairy-free ranch and buffalo sauce, if desired. Alternatively, store the components separately as ingredient prep and assemble at meal time.