Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. 

Turn off heat; transfer to a paper-towel-lined plate. Reserve bacon fat in a small heatproof bowl and carefully wipe out any burnt bits from pan.

While bacon cooks, wash and dry produce. 

Dry lettuce thoroughly. Trim and discard root end; chop leaves into bite-size pieces. Halve tomatoes. Trim and thinly slice scallions, separating whites from greens.

Once bacon is done, pat chicken* dry with paper towels and season all over with garlic powder, salt, and pepper.

Heat reserved bacon fat and a drizzle of oil in pan used for bacon over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken starts to brown too quickly, reduce heat and cover.

Transfer chicken to a cutting board to rest. 

Meanwhile, in a large bowl, add lettuce, tomatoes, scallion whites, and dressing. Toss until thoroughly combined.

Roughly chop bacon. Thinly slice chicken crosswise. 

Divide salad between shallow bowls. Arrange chicken over center of each salad, then top with bacon, a dollop of guacamole, and scallion greens. Sprinkle as many chips (crushing in the bag first) as you like around chicken and serve.