Squeeze excess moisture from shredded potatoes, then mix with egg, flour, chopped bacon, chives, cheese, salt, pepper, and ranch seasoning.
Form potato mixture into tots and bake at 400°F for 25-30 minutes.
Caramelize onions in a pan with oil over medium heat for 20 minutes.
Make a roux with butter and flour, then whisk in milk, garlic powder, onion powder, salt, and pepper. Simmer until thickened.
Stir in shredded cheddar cheese and sour cream to make a cheese sauce.
Cook bacon until crispy.
Season chicken breast with a blackening spice mix of garlic powder, smoked paprika, onion powder, oregano, chipotle chili powder, thyme, salt, pepper, and cayenne.
Grill the seasoned chicken until cooked through, about 155-160°F internal temperature.
Assemble the burrito by layering the cheese sauce, caramelized onions, grilled chicken, bacon, and potato tots.
