1. Preheat the oven to 400°F (205°C). Pat the chicken dry and season with salt and pepper.
2. In a shallow bowl, whisk together the rice flour, tapioca starch, salt, garlic powder, paprika, and black pepper.
3. In a separate bowl, whisk the egg with the water.
4. Working in batches, dip the chicken in the egg wash, letting the excess drip off, then toss in the flour mixture and shake off the extra.
5. Heat a wide, heavy skillet over medium-high heat and add the avocado oil, about ¼ inch up the sides, until shimmering.
6. Add the chicken in a single layer and cook 3–4 minutes per side, until crisp and golden.
7. Transfer to a parchment-lined baking sheet and finish in the oven for 5–10 minutes, until cooked through and still crisp.
8. Transfer to a bowl, drizzle with the warmed buffalo sauce, and toss gently to coat.

For the blue cheese sauce: In a small food processor or blender, combine the Greek yogurt, ¼ cup of the blue cheese, lemon zest, lemon juice, apple cider vinegar, salt, and pepper. Blend until smooth. Transfer to a bowl and fold in the remaining blue cheese and the chives. Cover and refrigerate for 20–30 minutes before serving to let the flavors settle.