Preheat oven to 400°F. Place bacon slices on a wire rack set over a rimmed baking sheet. Bake for 15 to 20 minutes until crispy. Transfer to paper towels and set aside.

While bacon bakes, season chicken cutlets on both sides with garlic powder, salt, and pepper. Heat olive oil in a skillet over medium heat until shimmering. Cook cutlets for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Rest for 5 minutes, then slice into strips.

Mash avocados in a small bowl with ranch dressing, lime juice, salt, and pepper until creamy but slightly textured. Taste and adjust seasoning.

Toast all 12 bread slices until golden and firm.

Assemble each sandwich in three layers. Spread avocado ranch on the first slice of toast. Add lettuce, a tomato slice (patted dry), and sliced chicken.

Spread avocado ranch on both sides of the second slice of toast. Place on top of the chicken. Add cheese and 2 to 3 strips of crispy bacon on top.

Spread avocado ranch on the final slice of toast and place spread-side down on top of the bacon layer.

Press down gently to compact the layers. Insert toothpicks into all four corners to secure. Slice diagonally with a sharp serrated knife and serve immediately.