To make the chicken. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.Toss the chicken with 2 tablespoons buffalo sauce. Add the Panko, chives, parsley, dill, garlic powder, onion powder, cayenne pepper, and a pinch each of salt and pepper to a medium-sized bowl. Stir to combine. Dredge the chicken through the crumbs, pressing firmly to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Lightly brush/drizzle the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes or until the chicken is cooked through. Drizzle the chicken with the remaining buffalo sauce.Meanwhile, make the salad. In a large salad bowl, combine the lettuce, carrots, celery, cucumbers, radishes, and cilantro.To make the goddess dressing. Combine all ingredients in a blender and blend until smooth and creamy, adding water, 1 tablespoon at a time as needed, to thin the sauce. Toss the salad with a few tablespoons of dressing.To serve, divide the salad among bowls. To each salad add the chicken, avocado, and crumbled cheese. Serve with fresh chives, additional buffalo sauce, and additional goddess dressing. Enjoy!