Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels and crumble.

Carefully cut potato rolls in half horizontally while keeping the bottom halves attached. Place cut side up on the prepared baking sheet.

Melt butter in a small saucepan over low heat. Add chives, garlic salt, and onion powder. Brush one-third over the cut sides of the rolls.

Layer half of the cheese slices, shredded chicken, crumbled bacon, and ranch dressing. Top with the remaining cheese slices.

Place the top halves of the rolls over the filling and brush the remaining butter mixture on top. Sprinkle with Parmesan cheese.

Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes until golden brown.

Let cool, cut apart, and serve warm, optionally with extra ranch dressing for dipping.