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.

Slice the red onions into wedges and arrange them with the seasoned chicken on a sheet pan.

Roast the chicken and onions in the preheated oven for 18-20 minutes until the chicken reaches 165°F (74°C).

While roasting, bring a large pot of salted water to boil and cook the orecchiette until al dente, about 8-10 minutes. Drain and cool slightly.

Chop the roasted chicken and onions into bite-sized pieces. Dice the carrots, celery, and scallions.

In a bowl, whisk together the buffalo sauce and yogurt until smooth.

In a large bowl, combine the chicken, pasta, and diced vegetables. Pour the dressing over and toss to coat.

Serve immediately at room temperature or chill in the refrigerator for at least an hour before serving.