Preheat your oven to 375°F (190°C). Season raw chicken breasts with salt and pepper, then bake for 25-30 minutes until fully cooked and internal temperature reaches 165°F (74°C). Let cool, then dice into bite-sized pieces.

Combine cooked chicken pieces with honey garlic sauce and buffalo wing sauce in a small bowl, mixing well until evenly coated. Set aside.

In a large salad bowl, add chopped romaine lettuce. Toss in diced red onion, red bell pepper, cucumber, and drizzle with ranch dressing. Mix gently until evenly coated.

Layer the dressed romaine mixture on serving plates, sprinkle with the diced vegetables and any cheese if desired. Ensure everything is evenly distributed.

Spoon the honey-coated chicken mixture generously onto each salad plate, allowing some of the sauce to drizzle over the veggies. Serve immediately.