1. Halve the avocados and scoop the flesh into a small bowl. Add ranch dressing, lime juice, garlic powder, salt, and pepper. Mash with a fork to a creamy, slightly textured spread. Press plastic wrap directly onto the surface to prevent browning and set aside.

2. Pat the chicken breasts completely dry with paper towels. Season both sides with garlic powder, paprika, salt, and pepper.

3. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook 5 to 6 minutes per side until golden brown and the internal temperature reads 165°F. Transfer to a cutting board and rest for 3 to 5 minutes before slicing.

4. Toast the bread slices in a toaster, under the broiler for 1 to 2 minutes per side, or in a buttered skillet until golden on both sides.

5. Place a slice of cheese on each piece of toast and return to the hot pan or broiler for 30 to 60 seconds until the cheese melts and bubbles at the edges.

6. Spread a generous layer of avocado ranch on the bottom toast slice. Layer lettuce, then tomato slices, then the rested and sliced chicken, then the crispy bacon. Spread avocado ranch on the inside of the top slice and press down gently. Secure with a toothpick, cut diagonally, and serve immediately.