1. 1. Preheat your oven to 400°F. Lay out the bacon strips on a parchment-lined baking sheet, and bake for 18 to 22 minutes until crispy. Drain on paper towels and chop into pieces.

2. 2. While the bacon is cooking, toss the potato cubes with olive oil, salt, pepper, half of the ranch seasoning, garlic powder, and smoked paprika until evenly coated. Transfer to an air fryer set to 400°F, cooking for 20 to 25 minutes, shaking the basket a couple of times. Alternatively, roast in the oven for 30 to 40 minutes until golden brown and crispy.

3. 3. Heat a large oven-safe skillet over medium-high heat and add the butter. Once melted, add the cubed chicken in a single layer. Season with salt, pepper, remaining paprika, garlic powder, onion powder, and the rest of the ranch seasoning. Cook for about 5 to 7 minutes until golden brown and reaches an internal temperature of 165°F.

4. 4. Lower the heat to medium and stir in the minced garlic, cooking for just 1 minute until aromatic.

5. 5. Add the crispy roasted potatoes to the skillet with the chicken and gently toss to combine. Evenly sprinkle the crumbled bacon and shredded cheese over the top.

6. 6. To melt the cheese, place the skillet under the broiler for 2 to 3 minutes until bubbly and golden, or cover with a lid over low heat for 3 to 4 minutes.

7. 7. Once melted, drizzle ranch dressing over the top and scatter chopped green onions. Serve straight from the skillet.