Heat oil in a medium pot over medium-low heat. Add the diced red onions and cook until slightly caramelized, about 5 minutes.

Add the rinsed and drained black beans to the pot with onions. Season with paprika, cumin, and kosher salt. Stir well and heat for 3 to 4 minutes until warmed through.

While the beans cook, heat a large skillet over high heat. Spray with oil and add the diced chicken breasts. Cook for about 5 minutes, flipping occasionally until cooked through.

Transfer the cooked chicken to a bowl and toss with the buffalo sauce until coated.

In serving bowls, spoon 3/4 cup of cooked brown rice. Top with 1/4 cup of the warm black beans mixture and sprinkle with 1/2 cup of shredded cheddar cheese. Distribute the buffalo chicken over the top.

If serving immediately, microwave the assembled bowls for about 30 seconds to melt the cheese.

Finish each bowl with chopped scallions and serve hot.

These bowls can be refrigerated for up to 4 days. To reheat, microwave each bowl for about 3 minutes or until heated through.