Instructions:
- Pat the diced chicken cubes thoroughly dry with paper towels. Season aggressively with salt, pepper, and cayenne (if using).
- Heat the olive oil in the skillet over medium-high heat until shimmering. Add the chicken and cook, stirring occasionally, until nicely browned on all sides and cooked through (internal temp 165°F/74°C). This should take 5-7 minutes.
- Reduce heat to low. Pour the Buffalo sauce over the chicken. Stir constantly to coat.
- Remove the skillet from the heat. Whisk in the cold butter pieces, one at a time, until the sauce emulsifies slightly and becomes glossy. Keep warm.
- In a small mixing bowl, combine the cottage cheese, Greek yogurt (if using), garlic powder, onion powder, lemon juice, and most of the snipped chives.
- Use a fork or a small whisk to break down any large curds slightly until the mixture is mostly smooth but still retains some texture.
- Divide the seasoned cottage cheese mixture evenly between two serving bowls, creating a nice base layer.
- Spoon the warm Buffalo chicken mixture generously over the top of the cottage cheese base in each bowl.
- Garnish each bowl with the diced celery, a sprinkle of blue cheese crumbles, and the remaining fresh chives. Drizzle lightly with Ranch or Blue Cheese dressing, if desired. Serve immediately.