Pat the chicken breasts dry and season them generously with chili powder, cumin, garlic powder, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes per side, or until fully cooked. Remove from the skillet, let rest, then dice into small pieces.

While the chicken cooks, prepare the sauce. In a small bowl, mash the ripe avocado until mostly smooth. Stir in the ranch dressing, chopped cilantro, and lime juice. Mix until well combined.

Warm the tortillas to make them pliable. Lay a tortilla flat and spread about a quarter of the avocado ranch sauce down the center. Top with a quarter of the diced chicken, crumbled bacon, and shredded cheese.

Fold in the sides of the tortilla first, then tightly roll it up from the bottom. Place the burrito seam-side down in a clean, dry skillet over medium heat. Toast for 2-3 minutes per side, until golden brown and the cheese is melted.