Preheat your grill to the high.
In a small bowl, stir together the paprika, garlic powder, onion powder, salt and pepper. Rub it onto the chicken thighs evenly. Place the chicken on the grill (preferably on one half side of the grill, so you can use the other half for the romaine and the bread) and cook until it is cooked through, about 8 to 10 minutes, flipping once or twice in between. While the chicken is cooking, heat the buffalo wing and butter in a small saucepan over low heat. Whisk until the butter is melted.
When the chicken is almost finished, brush the buffalo wing sauce over each thigh. When you remove the chicken from the grill, brush more sauce on and then let the chicken sit for 5 minutes or so. Slice it or shred it – however you want to serve it!
While the chicken cooks, drizzle the sliced side of the romaine with a tablespoon or so of olive oil (per each sliced stalk). Sprinkle on a pinch of salt and pepper as well. Rub each baguette slice with the garlic cloves on both sides (you may not need both cloves) and drizzle the remaining tablespoons of olive oil on top. I like to grill the bread first because the romaine needs to be served as quickly as possibly after grilling. If you have an open side of the grill (or once your chicken is finished), place the bread on the grill and grill each side for 1 to 2 minutes, until golden and grill marks appear. Place the romaine stalks on the grill, cut side down. Grill for 1 to 2 minutes, until the lettuce becomes charred, then flip over for an additional minute.
To serve the salads, place one or two stalks on a plate. Drizzle on some of the dressing, then top with the buffalo chicken. Drizzle on a little more dressing! Shave some parmesan on top. You can, of course, drizzle on extra wing sauce, crumble blue cheese on top or add scallions or chives. You can serve the grilled bread on the side or cut it up to make croutons. You can also slice the lettuce and serve it as a chopped salad. Totally up to you! EAT UP.