Season your chicken breasts with salt and pepper. Grill or pan-fry until fully cooked (about 6-8 minutes per side), then cool and dice.

Preheat your oven to 350°F (175°C). Thaw if using frozen cauliflower rice.

Slice green onions, keeping the white and green parts separate, and dice the celery finely.

Melt ghee in a bowl, stir in hot sauce, ranch dressing, coconut milk, garlic powder, onion powder, salt, and pepper until blended.

In a large bowl, combine diced chicken, cauliflower rice, half diced celery, chopped cilantro, and the egg if using. Fold in the sauce mixture.

Pour the mixture into a baking dish, spreading it evenly. Bake for 30 minutes or until bubbly and golden.

Garnish with blue cheese and reserved cilantro, and serve with avocado on the side.