Cut the boneless skinless chicken breasts into bite-sized cubes and season with salt, pepper, and garlic powder. Set aside for about 10 minutes.

Heat 2 tablespoons of avocado oil in a large 12-inch oven-safe skillet over medium-high heat, about 2 minutes.

Add the seasoned chicken cubes to the skillet and sauté for 8-10 minutes until golden brown and cooked through. Remove the chicken and set aside.

Lower the heat and melt 2 tablespoons of unsalted butter in the skillet. Add the diced celery and sauté for about 3 minutes.

Reduce the heat to low and add 4 ounces of cream cheese and ½ cup of buffalo wing sauce. Whisk until smooth, about 2-3 minutes.

Return the cooked chicken to the skillet, tossing in the sauce, and cook for another 2-3 minutes.

Sprinkle 1 cup of shredded Monterey Jack cheese over the chicken mixture and cover until melted, about 1 minute.

Garnish with crumbled blue cheese and sliced green onions, and serve warm directly from the skillet.