Cut the chicken breasts lengthwise so that it’s the same thickness from top to middle to bottom (aim for 1/2 an inch).
Season the chicken by drizzling or brushing with olive oil and the paprika, salt, pepper, and garlic powder on both sides, allowing the flavors to seep into the chicken.
Heat the grill to medium-high heat and oil the grates with an oiled paper towel . Once the grill is hot, add the chicken. Cook for 5 minutes on the first side, then flip.
Brush with buffalo sauce. Cook for another 5 minutes and flip one more time, basting with more buffalo sauce. Chicken will done when a thermometer reads 165°.
Lastly, LET IT REST before slicing
While the chicken is grilling, cook the bacon and prep your salad. Cut the lettuce, tomatoes, red onion, avocado, and cucumber and place on a large platter, or in individual bowls. Top with creamy blue cheese crumbles and shredded carrots.
Once the bacon is cooked, use a sharp knife to cut it into pieces to sprinkle over the salad.
Once the chicken is done resting, baste with more buffalo sauce, then slice the chicken over the salad. Top with your favorite ranch or blue cheese dressing.