Slice the chicken breasts into even strips and season with garlic powder, onion powder, paprika, salt, and black pepper. Let infuse for 10 minutes.

Prepare three shallow bowls for the breading station: one with flour, one with buttermilk, and one with panko breadcrumbs.

Dredge each chicken strip in flour, dip into buttermilk, then coat with panko breadcrumbs.

Heat vegetable oil in a skillet over medium heat until shimmering, about 3-5 minutes. Fry chicken strips for 5-7 minutes until golden brown and cooked through.

Cook bacon in a separate pan over medium heat until crispy, about 5-8 minutes. Crumble into bite-sized pieces.

Warm tortillas in the microwave for about 10 seconds. Spread ranch dressing over each tortilla and layer with lettuce, tomatoes, cheese, chicken strips, and crumbled bacon.

Roll each tortilla tightly and slice in half diagonally to serve.