Cook the rice - In a medium saucepan, combine 2 cups of water and 1 cup of white rice. Bring to a boil, then reduce the heat to low and cover. Simmer for 15-20 minutes, or until the water has been absorbed and the rice is tender. Set aside.

Prepare the chicken - In a large frying pan or skillet, heat 1 tbsp of olive oil over medium-high heat. Add the chicken and cook for 5-7 minutes, or until browned and cooked through. Remove from heat and set aside.

Soften the onion and garlic - In the same pan, heat the remaining 1 tbsp of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.

Add the buffalo sauce and mixed vegetables - Pour in the buffalo sauce and stir to combine. Add the mixed vegetables and cook for 2-3 minutes, or until tender-crisp.

Add the cooked chicken and shredded cheese - Add the cooked chicken back into the pan and stir to combine. Add the shredded cheese (if using) and stir until melted.

Assemble the rice bowl - Divide the cooked rice among individual bowls. Top with the buffalo chicken mixture, mixed vegetables, and chopped cilantro (if using).

Serve and enjoy! - Serve immediately and enjoy the fruits of your labour!