Buffalo Chicken Bowl

How to make the chicken: Heat a cast iron skillet over medium-high heat. Season 6 boneless, skinless chicken thighs with kosher salt and pepper. Add 1 tbsp oil to the skillet. Sear the chicken on one side until golden brown, then flip and continue until the other side is golden brown and cooked through. Transfer the chicken to a cutting board and let rest for 10 minutes, then cube the chicken. Reheat the same skillet, add the cubed chicken and 1/4 cup Frank's RedHot sauce (or more to taste), toss and cook for 3 more minutes. Place a big handful of lettuce or arugula in the bottom of a bowl. Spray with avocado oil spray (or drizzle with olive oil), and top with all the veggies in your fridge (carrots, watermelon radish, tomato, cucumber, avocado, and microgreens). Serve with some lemon wedges. Top with Trader Joe’s everything but the bagel seasoning.