In a mixing bowl, whisk together mayonnaise, labneh (or sour cream), chopped herbs, garlic powder, lemon juice, and milk until the desired dressing consistency is achieved. Add in finely sliced celery and cubed avocado (if using) into the mixture. Toss everything together until the celery is well-coated, then set aside.

Start by slicing the chicken breasts in half horizontally to create thinner cutlets. Using a meat mallet, pound each piece to a uniform thickness of about ½ inch. Set up a dredging station with three shallow dishes: flour, beaten eggs, and crushed potato chips.

Coat each chicken cutlet in seasoned flour, then dip it into the eggs, allowing excess to drip off. Finally, press into the crushed potato chips, ensuring even coverage.

Heat a heavy-bottomed pan over medium-high heat and add oil to cover the bottom by about ¼ inch. Once shimmering, fry the cutlets in batches for 5-8 minutes on each side until golden brown and reaching an internal temperature of 165°F.

In a saucepan over low heat, melt butter and stir in Frank's RedHot sauce along with garlic powder. Mix until heated and combined, creating a rich buffalo sauce.

Transfer the fried cutlets into a mixing bowl, pour the warm buffalo sauce over them and gently toss to coat evenly.

Serve the buffalo chicken cutlets topped with the ranchy celery slaw.