Season chicken with salt, pepper, and garlic powder.
Grill over medium-high heat until internal temp reaches 165°F.
Shred chicken and cook bacon until crispy.
In a foil pan, combine chicken, bacon, Velveeta, mozzarella, green onions, ranch packet, and milk.
Smoke for 30 minutes, stirring every 10 minutes.
Mix homemade ranch ingredients in a bowl, refrigerate.
Top queso with extra bacon, ranch drizzle, and green onions. Serve hot.
