Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Halve the baby potatoes or cut larger ones into 1-inch chunks, rinse, and pat dry. Toss with olive oil, garlic powder, smoked paprika, kosher salt, and black pepper.

Spread the seasoned potatoes on the baking sheet and roast for 25–35 minutes, flipping halfway through until golden and fork-tender.

While the potatoes are roasting, thinly slice the Brussels sprouts and prepare them for dressing.

Whisk together olive oil, lemon juice (or vinegar), Dijon mustard, honey (or maple syrup), salt, black pepper, and minced garlic for the dressing.

Pour the dressing over the Brussels sprouts, toss to coat, and let marinate for about 10 minutes.

In a shallow bowl, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and black pepper. In another bowl, whisk the egg and milk.

Coat the chicken pieces in the egg wash and then in the flour mixture, pressing firmly.

Heat oil in a skillet and fry the chicken pieces until golden brown and cooked through, about 3–5 minutes per side.

In a saucepan, combine hot sauce, butter, honey (or brown sugar), garlic powder, and a pinch of salt. Warm over low heat until the butter melts.

Toss the crispy chicken in the buffalo sauce until fully coated.

Assemble the bowls: place roasted potatoes, marinated Brussels, and buffalo chicken in each bowl.

Top with blue cheese, green onions, celery, dressing, and additional hot sauce.