Preheat the skillet over medium heat for 1 minute. Sauté diced chicken and chopped bacon for 5-7 minutes until golden and cooked through.

Drain the excess grease and set chicken and bacon aside, keeping the drippings in the skillet.

Reduce heat to low, add butter, cream cheese, and almond milk. Whisk until smooth over 3-4 minutes.

Stir in cheddar cheese gradually until melted, increase heat to bubble then reduce to simmer for another 2-3 minutes.

Return chicken and bacon to skillet, stir to coat, and heat on low for 2 minutes.

Drizzle buffalo sauce over mixture, stir, and top with remaining cheddar. Cover and simmer for 5 minutes.

For crispy cheese, broil for 1-2 minutes after simmering, keeping an eye on it.

Let cool slightly before serving over leafy greens or cauliflower rice.