In a bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.

Add dried dill, garlic powder, onion powder, parsley, salt, black pepper, and lemon juice.

Stir well and refrigerate for at least 15 minutes to allow the flavors to blend.

Place the chicken breasts on a flat surface and pound them to an even thickness using a meat mallet or rolling pin.

Season both sides with garlic powder, smoked paprika, salt, and black pepper.

Preheat a griddle or pan to medium heat and lightly oil the surface.

Cook the chicken for 5-7 minutes per side, flipping once, until golden brown and fully cooked (internal temp of 165°F).

If using cheese, place a slice on each chicken breast during the last minute of cooking and cover to melt.

In the same pan or a separate skillet, cook the bacon until crispy, about 3-4 minutes per side.

Remove and drain on paper towels.

Spread a little butter or oil on the griddle.

Place the sandwich rolls cut-side down and toast for 1-2 minutes until golden brown.

Spread homemade ranch dressing on both halves of each toasted roll.

Layer shredded lettuce, grilled chicken, crispy bacon, and sliced red onions.

Place the top half of the roll on and press gently to hold everything together.

Serve immediately with fries, chips, or a fresh side salad.

Enjoy the perfect combination of juicy chicken, crispy bacon, and creamy ranch dressing!