In a medium bowl, mix together water, salt, sugar, minced garlic, and dried dill to create a brine. Submerge the chicken thighs in the brine solution, covering them fully. Cover and refrigerate for 1-2 hours.

Bring a large pot of salted water to a boil, then add pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water.

In a mixing bowl, combine ranch dressing, buffalo sauce, Greek yogurt, garlic powder, and a pinch of sea salt. Whisk until smooth and creamy, adjusting the spice level as desired.

Remove brined chicken, pat dry, and heat oil in a skillet. Season chicken with salt and pepper, sauté for 5-7 minutes per side until cooked through and golden brown. Brush with buffalo sauce before removing.

In a large mixing bowl, add cooked pasta, dressing, diced celery, chopped green onion, and shredded carrots. Toss until well combined, then add sliced buffalo chicken, mixing gently.

Transfer to a serving bowl, garnishing with green onions or buffalo sauce if desired. Serve immediately or chill for 30 minutes. Store leftovers in an airtight container for up to three days.