Over medium high heat, spray a large skillet generously with cooking spray or add a tablespoon of oil.
When the skillet is hot, sauté the onion, carrots and celery until they start to soften, about 3 minutes.
Add in the minced garlic and sauté another minute.
Add in the ground chicken and break it up into crumbles with a wooden spoon.
Season with a teaspoon of kosher salt and black pepper to taste.
Cook the chicken and vegetables until the meat is cooked through and no longer pink.
Add in the chicken broth or water and scrape up any bits from the bottom of the skillet.
In a small bowl or measuring glass whisk together the tomato sauce, wing sauce, Worcestershire and apple cider vinegar.
Pour the sauce over the chicken and vegetables and stir together until everything is coated.
Turn the heat down to low and simmer for about 5 minutes until the sauce has thickened slightly.
Serve on hamburger buns topped with the blue cheese ranch sauce.