Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.

In a bowl, toss the chicken with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.

Heat a skillet over medium-high heat and cook the chicken for 6 to 8 minutes, stirring occasionally, until fully cooked and lightly browned.

In a small bowl, mix the melted butter with 1/2 teaspoon garlic powder. Lightly brush one side of each tortilla with the butter mixture.

Place the tortillas on the prepared baking sheet, buttered side down. On one half of each tortilla, layer a spoonful of ranch dressing, cooked chicken, crumbled bacon, cheddar cheese, and mozzarella cheese.

Fold each tortilla over the filling to form tacos and gently press them down.

Bake for 8 to 10 minutes, flipping once halfway through if needed, until the tortillas are golden and crisp and the cheese is melted.

Remove the tacos from the oven and let them cool for 1 to 2 minutes so the filling sets slightly.

Open each taco carefully and top with shredded lettuce, diced tomatoes, green onions, and an extra drizzle of ranch dressing if desired.

Serve immediately while hot and crispy.