Preheat your oven to 425°F (220°C). Pat the chicken breasts dry and season both sides with onion powder, garlic powder, paprika, and salt. Place on a parchment-lined sheet pan.

Cut the red onion into wedges and scatter them around the chicken. Roast for 18-20 minutes until the chicken is cooked through to 165°F (75°C) and onions are caramelized.

While roasting, bring a large pot of salted water to a boil. Add the orecchiette and cook according to package instructions until al dente, about 10-12 minutes. Drain and cool.

Chop the chicken and red onion once cooled. Prepare the vegetables: chop the carrots, slice the celery, and thinly slice the scallions.

Whisk together buffalo sauce and yogurt in a medium bowl until creamy. Adjust with more sauce if desired for spice.

In a large bowl, combine orecchiette, chicken, roasted onion, and vegetables. Drizzle with dressing and toss gently to coat.