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Preheat the oven to 375ºF. Grease a 3-4 qt. casserole dish and set aside.
In a large pan over medium-high heat, add oil. Once hot, add the cauliflower rice, carrots, red pepper, yellow onion, garlic powder, dried parsley, and a dash of salt and black pepper. Sauté until the onions are translucent and the veggies are partially cooked through, about 10-12 minutes. Transfer the veggies to the casserole dish.
In a bowl, combine the buffalo sauce, mayo, and eggs.
In the casserole dish, mix together the veggies, chicken, and the sauce mixture. Spread out the mixture in an even layer.
Bake, uncovered, for 20-25 minutes or until center is set.
Remove from oven and drizzle with ranch, hot sauce or additional buffalo sauce, sliced green onion, and a dash of black pepper. Serve hot.