In a large skillet over medium heat, add the bacon strips in a single layer. Cook for 6–8 minutes, flipping occasionally until crispy and golden brown. Transfer the bacon to a plate lined with paper towels to absorb excess grease, leaving behind that irresistible flavor in the skillet for the chicken.

While the bacon cools, pat the chicken breasts dry with a paper towel. Evenly season both sides with garlic powder, onion powder, smoked paprika, salt, and pepper.

In the same skillet with the residual bacon fat, drizzle a bit of olive oil over medium-high heat and add the seasoned chicken. Cook for 6–7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Let it rest for 3–5 minutes before slicing.

In a mixing bowl, mash the avocado until smooth and creamy. Stir in ranch dressing and lime juice until everything is well combined.

Toast the sourdough bread slices in the same skillet until golden and crispy, about 1–2 minutes per side.

Spread a generous amount of avocado ranch on two slices of toasted bread, then layer with romaine lettuce, chicken, bacon, tomato, and cheese. Top with the remaining bread slices.

Carefully slice the sandwiches in half for easy handling. Serve immediately, pairing with chips or a light salad.