Preheat the oven to 400 degrees F (204 degrees C).

Pat the chicken breasts dry with paper towels. Season both sides with sea salt, garlic powder (if using), and black pepper.

In a small bowl in the microwave, heat the buffalo sauce and butter, until melted. Stir until smooth. (If you prefer not to use the microwave, you can melt the butter on the stovetop instead and then add to the buffalo sauce in a large bowl.)

Place the chicken breasts into a large stoneware baking dish or onto a lined baking sheet, so that the pieces are not touching. Transfer ¼ cup of the buffalo sauce mixture to a separate small bowl. Brush a thin layer of the buffalo sauce mixture from the small bowl over the chicken. Cover the baking dish with foil.

Bake the buffalo chicken for 22-27 minutes, until the internal temperature reaches 155 degrees F (68 degrees C).

Remove the foil. Brush the remaining buffalo sauce mixture over the chicken. Top with blue cheese.

Return the chicken to the oven, uncovered, for 2-4 minutes, until the cheese is melted and the chicken internal temperature reaches 160 to 165 degrees F (it will rise a few more degrees during resting, so I find that baking to 165 makes it too dry, but up to you what you feel comfortable with.)

Let the chicken rest for 5 minutes (internal temperature should reach 165 degrees F.)

To serve, top with sliced green onions. If desired, spoon more sauce from the bottom of the baking dish over the chicken.