Pat the chicken dry with paper towels. Cut into 1-inch strips. In a shallow bowl, whisk flour, garlic powder, onion powder, cayenne (if using), salt, and pepper. Dredge each chicken strip in the flour mixture, shaking off excess. 2. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Cook chicken strips in a single layer (work in batches if needed) for 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a plate. 3. In a small bowl, whisk together the buffalo wing sauce. Toss the hot chicken strips in the sauce until well coated. Set aside. 4. Make the dressing: In a small bowl, whisk together Greek yogurt, buttermilk, vinegar, garlic powder, onion powder, dill, and a pinch of salt and pepper. Taste and adjust seasoning. 5. Assemble the salad: In a large bowl, combine chopped romaine, tomatoes, red onion, blue cheese, and celery. Drizzle with dressing and toss gently. Top with the buffalo chicken strips. Serve immediately.