Prepare a grill or grill pan for medium-high heat.
Toss together the chicken tenders, garlic powder, paprika, 1 teaspoon salt and a few grinds of pepper in a large bowl until coated.
Brush the grill grates or grill pan with oil. Grill the chicken, turning once, until nicely marked and browned and cooked through, 3 to 4 minutes per side. Transfer to a clean large bowl and toss with the Buffalo wing sauce.
Arrange the sweet rolls cut-side up on a cutting board or large serving platter. Spread some blue cheese dressing on each roll bottom, then top with the carrot ribbons, chicken tenders, celery leaves and the roll tops. Serve with extra blue cheese dressing on the side.
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