Pat the chicken dry with paper towels. If breasts are thick, slice them horizontally to make even 1/2-inch cutlets, or pound lightly between plastic wrap so pieces cook evenly.

Season

Rub the chicken with 1 tablespoon neutral oil, then evenly season with garlic powder, onion powder, kosher salt, black pepper and smoked paprika (if using). Let rest 10 minutes while you make other components, or refrigerate up to 1 hour.

Cook chicken

Heat a large skillet over medium-high heat. Add a small drizzle of oil or nonstick spray. Cook chicken 3–5 minutes per side (depending on thickness) until well browned and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then slice or shred into bite-sized pieces.

Buffalo Sauce

Make sauce

In a small saucepan over low heat, melt the butter gently. Whisk in the hot sauce, Worcestershire, and honey (if using) until smooth and warmed through. Taste and season with 1/4 teaspoon salt. Keep warm on the lowest heat or transfer to a heatproof bowl.

Toss chicken in sauce

Add the sliced/shredded cooked chicken to the warm sauce and toss until fully coated. If you prefer less heat, use half the sauce and serve the rest on the side.

Blue Cheese Sauce

Mix base

In a small bowl combine mayonnaise and sour cream (or yogurt). Stir in lemon juice, apple cider vinegar, minced garlic, black pepper and salt.

Add blue cheese

Fold in 1/2 cup crumbled blue cheese. For a smoother dressing, mash some of the blue cheese with the back of a spoon. If the sauce is too thick, whisk in up to 1 tablespoon cold water to reach a drizzleable consistency. Taste and adjust salt or lemon as needed. Chill until ready to serve.

Pico de Gallo

Combine

In a bowl combine the diced tomatoes, red onion, minced jalapeño, chopped cilantro, lime juice and 1/4 teaspoon salt. Stir and let sit 5–10 minutes so flavors meld. Taste and adjust seasoning or lime.

Assembly & Serve

Lay out lettuce leaves as cups or on a serving platter.

Spoon a portion of buffalo-coated chicken into each lettuce leaf (about 2 tablespoons chicken per leaf for 8 leaves).

Top each with a spoonful of pico de gallo (about 1 tablespoon) and drizzle with blue cheese sauce (about 1 teaspoon to 1 tablespoon per leaf, as desired).

Garnish with chopped scallions or sliced red onion and extra crumbled blue cheese. Finish with freshly ground black pepper to taste.

Serve immediately while chicken is warm. Leftover blue cheese sauce keeps up to 3 days refrigerated; leftover buffalo chicken keeps up to 3 days refrigerated.