Preheat your oven to 400°F (200°C). Heat a large 12-inch skillet over medium heat and cook the bacon for 5-7 minutes until crispy and golden. Remove bacon to paper towels to drain, then crumble into small pieces once cooled.

Pat chicken breasts dry with paper towels. Rub both sides of each chicken breast with olive oil, then sprinkle garlic powder, onion powder, smoked paprika, salt, and black pepper evenly over both sides.

Heat the oven-safe skillet over medium-high heat until a drop of water sizzles on contact. Add the seasoned chicken breasts and sear for 4-5 minutes on each side without moving them, until they develop a deep golden-brown crust.

Reduce heat to medium and pour barbecue sauce evenly over each chicken breast. Top with shredded cheddar cheese, then sprinkle the crumbled bacon over the cheese.

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (use a meat thermometer in the thickest part) and the cheese is melted and bubbly.

Remove from oven and immediately sprinkle with chopped green onions and red pepper flakes if desired. Let rest for 3-4 minutes before serving to allow juices to redistribute.