Preheat the oven to 400°
Mix the ranch seasoning with the pank breadcrumbs. Scramble to egg and dip the cubed chicken into the egg wash and then coat in the beadcrumb mixture before adding to a baking pan. Do this for all chicken pieces. Bake for 10-15 minutes or until internal chicken temperature reaches 165°
While chicken is cooking heat a large saute pan or wok over medium heat. Add the butter and oil and let melt
Once butter is melted add in the celery, carrots, and onions. Cook for about 5 minutes or until the carrots begin to soften but still hold a crunch. If you do not want this spicy, add in the second packet of ranch seasoning now and stir well.
Add in the riced cauliflower. If you haven't riced cauliflower before either chop it finely or add it to a food processor until it is riced
Stir in the cauliflower, add the salt and cook for another 5 minutes. Remove the chicken from the oven and add it to the saute pan before pouring in the buffalo sauce. Bring to heat and serve!