In a medium bowl, toss together the chicken, olive oil, salt, pepper, granulated onion and garlic, and 2 tablespoons of the buffalo hot sauce until well-combined. Preheat an outdoor grill (or stovetop grill pan) over medium-high heat. Once hot, place the chicken in a single layer and cook for 4 to 5 minutes on the first side. Flip over and cook for another 2 to 3 minutes on the second side. Transfer to a plate or cutting board and let cool for 10 minutes.

Once the chicken has cooled, shred with two forks or thinly slice with a sharp knife. Transfer to a large bowl, and toss together with the remaining buffalo sauce, carrots, celery, half of the cheese, half of the red onion, mayo, and half of the ranch. Toss until well combined.

Using a sharp pairing knife, cut a hole at the top of each roll, scoop out a bit of the bread inside. Fill each with the chicken filling. Top with the remaining, ranch, cheese, red onion, ranch, crumbled chips and parsley. Serve at room temperature or chilled. Enjoy!