Preheat the oven to 425°F (218°C) and spray a mini muffin pan with nonstick cooking spray.
Place 2 frozen tater tots into each mini muffin cup.
Bake the tater tots for 15 minutes until partially cooked and starting to brown.
While tots bake, heat the frozen popcorn chicken in a microwave-safe bowl until hot, about 3–5 minutes.
Transfer the hot chicken to a mixing bowl and toss with 3/4 cup Buffalo sauce until evenly coated; set aside.
Remove the tater tots from the oven and press each pair down with a tamper or back of a spoon to form a cup.
Spoon a little shredded cheddar into the bottom of each potato cup, top with a piece of buffalo chicken, then sprinkle more cheddar over the top.
Return the filled tot cups to the oven and bake an additional 10–15 minutes until the cheese is melted and the tots are crisp.
Remove from oven and let cool slightly before serving directly from the pan.
