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In a small bowl, combine the paprika, garlic powder, onion powder, oregano, 1 teaspoon salt, and black pepper. Pat the chicken dry with a paper towel, then season on both sides with the spice mixture.
Heat the oil in a large, lidded skillet or saute pan over medium heat. Add the chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate and set aside.
In the same pan, add the pepper and onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
Add the rice and a pinch of salt and toast, stirring frequently, until golden brown, 1 to 2 minutes. Stir in the broth, coconut milk, and buffalo sauce and bring to a gentle boil. Once boiling, stir again and reduce the heat to medium-low.
Place the chicken on top of the rice, cover the skillet, and simmer until the rice has cooked, most of the liquid has been absorbed, and the chicken is at an internal temperature of 165ºF, 18 to 22 minutes.
Remove from heat and let the skillet rest for 5 to 10 minutes for the liquid to finish absorbing. Top with an additional drizzle of buffalo sauce (if desired) and sliced green onions. Divide between four plates and serve with a lime wedge.