1. In a pot, melt the butter over a low to medium heat. Once melted, add the tomato and hot sauce with seasoning and simmer for 5 minutes. Place the chicken thighs on a baking tray, and baste with the buffalo sauce
2. Place in a 190 degree celcius oven and bake for 15-20 minutes, basting every 5 minutes. Turn over halfway through cooking and continue to bake. Remove from oven, place in a bowl and pour over the remaining sauce. Set aside.
3. Assemble the bowls by laying the iceberg lettuce as the base. Divide the remaining salad ingredients amongst the bowls, along with the blue cheese. Slice the chicken and add to the bowls, then add sour cream if desired. Serve immediately.