Place your chopped bacon pieces into the large skillet over medium heat. Fry them until they are wonderfully crispy and golden brown, then remove them using a slotted spoon.

Drain most of the bacon grease but leave a tiny bit in the skillet. Add the olive oil and your diced chicken pieces directly into the warm pan.

Sprinkle the taco seasoning mix evenly over the chicken in the skillet. Stir carefully for three minutes until the chicken is heated through and coated beautifully with spices.

Stack your flour tortillas on a microwave-safe plate and cover them with a damp paper towel. Microwave for thirty seconds until they are soft, warm, and highly pliable.

Lay your warm tortillas flat on a clean surface or plate. Divide the seasoned chicken evenly among the shells, placing it right down the middle of each tortilla.

Sprinkle the crispy cooked bacon bits generously over the hot seasoned chicken. Follow with a handful of shredded romaine lettuce and the juicy diced Roma tomatoes.

Distribute the shredded sharp cheddar cheese evenly over the top of the vegetables. The residual heat from the warm chicken will help melt the cheese beautifully.

Pour the creamy ranch dressing over each taco in a beautiful zigzag pattern. Garnish with a final sprinkle of fresh chopped cilantro and serve immediately to your family.