Rinse the jasmine rice under cold water until clear. In a medium saucepan, combine the rice and chicken broth. Bring to a boil over medium-high heat, cover with a tight lid, reduce the heat to low, and cook for 15 minutes. Remove from heat and let rest covered for 5 minutes before fluffing with a fork.

Pat the cubed chicken breast dry with a paper towel. Transfer to a bowl and toss with olive oil, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper until evenly coated.

Heat a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook undisturbed for 3 to 4 minutes to achieve light browning. Flip and cook for an additional 3 to 4 minutes until thoroughly cooked through to an internal temperature of 165 degrees Fahrenheit.

Lower the skillet heat to low. Pour the buffalo hot sauce over the chicken and stir continuously for 1 to 2 minutes until the sauce forms a glossy glaze around each piece. Remove from the heat.

Divide the cooked rice equally among 4 meal prep containers or bowls. Top each with a portion of the buffalo chicken, diced celery, a drizzle of light ranch dressing, and sliced green onions.