Preheat the oven to 400°F (200°C).

On a large rimmed baking sheet, toss cauliflower florets with olive oil, garlic powder, onion powder, salt, and pepper.

Roast cauliflower for 22 to 25 minutes, flipping halfway through, until tender and edges are browned.

In a mixing bowl, combine the shredded chicken breast with the buffalo hot sauce until fully incorporated.

In a small bowl, whisk together the Greek yogurt and ranch seasoning mix to create the protein dressing.

Prepare four meal prep containers by placing 1/2 cup of cooked jasmine rice in each.

Distribute the roasted cauliflower and buffalo chicken evenly across the four containers.

Top each bowl with diced celery and sliced green onions for texture.

Drizzle with the Greek yogurt ranch dressing immediately before serving or store in a separate small container for later use.