Preheat oven to 450 degrees F.

In baking dish, place chicken breasts, drizzle with olive oil and sprinkle with salt. Bake 15 minutes. Remove, set aside to cool and turn oven to 350 degrees F.

In saucepan over medium heat, combine all ingredients for Buffalo sauce except tapioca flour. Whisking continually, bring to simmer. As soon as liquid bubbles, remove from heat and whisk in tapioca flour.

Using fork, shred chicken and add to bowl with Buffalo sauce. Mix well.

On sheet pan, scatter and arrange tortilla chips. Spread Buffalo chicken over chips. Sprinkle evenly with cheese and nutritional yeast. Bake in 350-degree oven 5-10 minutes until golden.

To serve, top with drizzle of ranch dressing, fresh cilantro and green onions Add dollops of guacamole and lime wedges, if desired.