Preheat your oven to 425°F (220°C) while you season your chicken breast. In a small bowl, mix onion powder, garlic powder, paprika, and salt. Rub this blend over the chicken breast to coat evenly.

Line a baking sheet with parchment paper and place the seasoned chicken breast and red onion wedges on it. Roast in the preheated oven for 18-20 minutes until the chicken is golden and reaches an internal temperature of 165°F (75°C).

While the chicken and onions roast, bring a large pot of water to a boil. Add salt and stir in the orecchiette. Cook according to package instructions until al dente, about 8-10 minutes, then drain and let cool.

Allow the chicken and onions to rest for a few minutes. Chop the chicken into bite-sized pieces and slice the onions, celery, and carrots.

In a small bowl, whisk together the buffalo sauce and yogurt until combined. This dressing balances the heat with creaminess.

In a large mixing bowl, combine the cooled orecchiette, chopped chicken, roasted onions, celery, carrots, and scallions. Pour the dressing over and toss gently to coat.

Chill in the fridge for 30 minutes or serve immediately. For added creaminess after chilling, stir in more yogurt or buffalo sauce if needed.