Generously season both sides of the chicken with salt and pepper. Heat the olive oil in a large skillet over medium heat. Add the chicken, and cook for 5 minutes on one side.
Flip the chicken over, add your liquid of choice and cover with a lid. Let it cook for another 7-8 minutes or until the internal temperature of the chicken reads 165 degrees Fahrenheit on a meat thermometer.
Add the cooked chicken breasts to the bowl of a stand mixer with the paddle attachment, and turn on medium speed until the chicken is fully shredded. Alternatively, you can do this with a handheld mixer or in a bowl with two forks.
Pour the buffalo sauce into the bowl of shredded chicken and toss well to coat. (You may not need all of it.)
Divide the rice, lettuce, celery, cherry tomatoes, and buffalo chicken between 4 bowls and drizzle with dairy-free ranch.