1. Preheat your oven to 400°F. Place the chicken breasts on a baking sheet and drizzle with olive oil. Season with garlic powder, onion powder, smoked paprika, salt, and pepper. Bake for 20-25 minutes or until the chicken is cooked through and juices run clear.
2. Meanwhile, in a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain excess fat.
3. Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips.
4. Spread a generous amount of ranch dressing on one side of each bread slice. Layer with sliced chicken, crispy bacon, shredded cheddar, and a slice of provolone.
5. Top with another slice of bread, ranch side down, and butter the outside of each sandwich generously.
6. Heat a non-stick skillet or griddle over medium heat. Grill each sandwich for about 3-4 minutes per side, or until the bread is golden brown and the cheese has melted.

Cooking tip: To achieve that perfect golden crust, I learned from my abuela that patience is key. Keep the heat at medium and let the sandwich cook slowly for a perfectly crispy finish.