Season the chicken breasts generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat for about 2 minutes until it shimmers. Add the chicken and cook for 6-7 minutes per side until the internal temperature reaches 165°F and juices run clear.

Transfer the cooked chicken to a cutting board and let rest for 5 minutes. Meanwhile, melt the butter in the same skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned.

Add the buffalo hot sauce to the skillet and stir to combine with the butter. Bring to a gentle simmer for 1-2 minutes, stirring occasionally until the sauce is well combined and slightly thickened. Adjust the heat level as desired.

Shred the rested chicken using two forks. Add the shredded chicken to the buffalo sauce and toss to coat evenly. Cook for 2-3 minutes until heated through.

Remove from heat and stir in the diced celery and shredded carrots.

Prepare lettuce cups by carefully separating the leaves, keeping them whole.

Spoon the buffalo chicken mixture into each lettuce cup. Top with blue cheese crumbles, green onions, and cilantro. Serve immediately with extra buffalo sauce on the side if desired.