Combine the cooked and diced chicken breasts with honey garlic sauce and buffalo wing sauce in a bowl. Stir until well-coated and marinate for 10 minutes.

In a large salad bowl, add the chopped romaine lettuce and drizzle with ranch dressing. Toss until evenly coated.

Transfer the dressed romaine onto serving plates, then layer with diced red onion, red bell pepper, and cucumber.

Spoon the marinated honey hot chicken over the bed of veggies and serve immediately.