Begin by heating a large skillet over medium heat. Add chopped bacon and cook for about 8–10 minutes or until crispy, stirring occasionally. Once done, transfer the bacon to a plate lined with paper towels to drain excess grease, leaving the flavorful drippings in the skillet for the next step.

In the same skillet with the bacon drippings, add seasoned chicken breasts. Cook for 6–7 minutes on each side over medium heat, until the chicken is nicely browned and reaches an internal temperature of 165°F. Remove the chicken from the skillet and set aside on a cutting board to rest before slicing.

With the cooked chicken removed, sprinkle garlic powder and smoked paprika evenly over the drippings in the skillet. Cook for about 1 minute, stirring to combine and infuse the flavors.

Next, toss fresh spinach and halved cherry tomatoes into the skillet, stirring to coat them in the remaining drippings and seasonings. Sauté the mixture for 2–3 minutes, until the spinach wilts and the tomatoes start to soften.

Return the sliced chicken to the skillet along with the crispy bacon. Drizzle ranch dressing over the entire mixture, gently stirring to combine all the components.

Finally, spoon the chicken and vegetable mixture into bowls. Top with your choice of shredded cheese and chopped green onions.