Add the diced chicken thighs to a bowl. Drizzle with avocado oil and season with the ranch packet, Kinder’s buttery garlic & herb seasoning, garlic powder, and onion powder. Toss to coat evenly.
Add the chopped bacon to a large skillet and cook until crispy. Remove the bacon and set aside, leaving some of the bacon grease in the skillet.
Add the diced russet potatoes to the skillet. Season with salt, pepper, garlic powder, and onion powder. Cook until the potatoes are fork-tender and lightly browned. Remove and set aside with the bacon.
Add the seasoned chicken thighs to the skillet and cook until fully cooked through. Drain off excess grease.
Add the cooked bacon and potatoes back into the skillet with the chicken and mix everything together.
Top with shredded mozzarella cheese, cover the skillet, and let the cheese melt.
Once melted, drizzle ranch dressing over the top and serve hot.
