Place a large skillet over medium heat and add the turkey turkey bacon in a single layer.

Cook the turkey turkey bacon for 6 to 8 minutes, turning as needed, until crisp and browned.

Transfer the cooked turkey turkey bacon to a paper towel–lined plate and leave the drippings in the skillet.

Season the chicken breasts on both sides with garlic powder, smoked paprika, salt, and pepper.

Add the seasoned chicken breasts to the hot skillet with the turkey bacon drippings.

Cook the chicken for 6 to 7 minutes per side, or until browned and the internal temperature reaches 165°F.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes.

While the chicken rests, add the spinach and halved cherry tomatoes to the same skillet over medium heat.

Sauté the vegetables for 2 to 3 minutes, stirring, until the spinach wilts and the tomatoes soften slightly.

Chop or crumble the cooled turkey turkey bacon into bite-size pieces.

Slice the rested chicken into strips or bite-size chunks.

Return the sliced chicken and chopped turkey turkey bacon to the skillet with the spinach and tomatoes.

Drizzle the ranch dressing over the mixture in the skillet.

Stir gently over low heat for 1 to 2 minutes until everything is evenly coated and warmed through.

Divide the mixture evenly among 4 serving bowls.

Sprinkle each bowl with shredded cheddar cheese and chopped green onions.

Top each bowl with a spoonful of sour cream before serving.