Add ground chicken, diced onions, diced carrots, diced bell pepper, and cauliflower. Season with garlic powder and onion powder. Cover the skillet with a lid for 4-5 minutes as it starts to cook.
Remove the lid and continue to heat until the chicken is completely cooked. Mix in the buffalo sauce.
Use 2 pieces of romaine for each ‘boat’ - for durability and extra crunch. Try to find the largest 16 pieces and pair them together to get 8 boats.
Evenly distribute the buffalo chicken cauliflower mixture. Garnish with crumbles of feta cheese and enjoy!