Preheat oven to 350°F. Lightly grease an 8-cup (jumbo) muffin tin with nonstick cooking spray.

Open the can of 8 biscuits and separate them. Press each biscuit into one muffin cup, pressing the dough into the bottom and up the sides about halfway.

If the cooked chicken nuggets or fingers are cold, warm them in the microwave until heated through; cut into cubes if not already cubed.

In a microwave-safe bowl or small saucepan, melt the 2 tablespoons butter. Stir in the 1/4 cup hot sauce, then add the 2 cups cubed chicken and toss until the chicken is evenly coated. Set aside.

Using the 1/4 cup ranch (4 tablespoons), spread 1/2 tablespoon ranch into the bottom of each biscuit cup.

Sprinkle 1/2 tablespoon blue cheese crumbles over the ranch in each cup.

Divide the coated chicken evenly, placing about 1/4 cup of chicken into each biscuit cup.

Evenly drizzle the remaining 2 tablespoons ranch over the chicken in the 8 cups (about 1/4 tablespoon per cup). Then add another 1/2 tablespoon blue cheese to each cup.

Top each cup with 1 tablespoon grated mozzarella and 1 tablespoon grated cheddar.

Bake for 15–20 minutes, or until the biscuit edges are browned and the dough is cooked through.

Cool the cups in the pan for 5 minutes, then remove them to a rack or plate. Garnish with chopped cilantro and serve warm.