Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and put the chicken on it, removing the extra marinade as you remove the chicken from the baggy. Put in the oven and cook for about 20 minutes, until cooked through (or 165 degrees). Once cooked, remove from the oven, and add 1/3 of the Buffalo Glaze to a small bowl.
In each bowl, add a handful of Kale. Massage each for about 30 seconds to break up the fibers some. Add a small handful of arugula to each bowl and mix in with the kale.
Once chicken has rested for 5 minutes, roughly chop the chicken. Brush the chopped chicken with Buffalo Glaze. Taste and season with kosher salt if needed. Reserve 1/2 the chicken for Buffalo Chicken Stuffed Peppers. Shred before refrigerating the leftovers, if possible.
Top with salad with the chopped chicken, Carrots and Celery, blue cheese, Spiced Cauliflower and Chickpeas, avocado, Green onions and Fronds. Serve with Ranch Dressing.

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