Preheat oven to 350° F. Poke each potato with a fork 15-20 times all over. Rub each potato with avocado oil (a little bit goes a long way!), sea salt, and fresh ground black pepper. Place the potatoes directly on the oven rack and bake at 350° F for 55-65 minutes, until very soft when squeezed. I suggest putting a baking sheet on the rack below under the potatoes so as to catch any dripping oil and avoiding a mess at the bottom of your oven.
Season the butterflied chicken breasts with sea salt, fresh ground black pepper, and garlic powder to taste. Heat 1 tbsp avocado oil in a large cast iron skillet over medium heat. When hot, add each chicken breast to the skillet. Saute for 7 minutes, checking occasionally. Flip and cook for 7-10 minutes more until each chicken breast is cooked through to 165° F. Remove from skillet and immediately shred using two forks.
Melt the ghee in a medium microwave safe bowl. Add the Frank's Red Hot, coconut aminos, and 2 tsp garlic powder and whisk until combined completely. Add in the shredded chicken and stir to combine completely.
Steam the broccoli florets according to the package instructions, or using your preferred method.
Assemble the bowls: place one potato in each bowl and cut potato in half. Distribute the buffalo chicken evenly among the five bowls. Repeat with the steamed broccoli. Serve hot and enjoy!
