Preheat your oven to 425°F (220°C) and pat chicken breasts dry.

Combine onion powder, garlic powder, paprika, and salt in a small bowl and rub on chicken.

Cut red onions into wedges and place alongside chicken on a lined sheet pan. Bake for about 18-20 minutes.

Cool the chicken and onions slightly, then chop the chicken and cut onions smaller.

In a large pot, bring salted water to a boil, add orecchiette, and cook until al dente, about 8-10 minutes.

Rinse pasta under cold water and set aside to cool.

Prep vegetables by slicing carrots, chopping celery, and finely slicing scallions.

Whisk buffalo sauce and yogurt together in a separate bowl until smooth.

In a large mixing bowl, combine orecchiette, chopped chicken, roasted onions, carrots, celery, and scallions. Drizzle dressing and toss gently.

Serve immediately or chill in the refrigerator. Enjoy!