Preheat a Blackstone griddle over medium-high heat.

Spread the avocado oil into a thin, even layer on the griddle.

Add the diced potatoes to one side of the griddle. Season with half of the ranch seasoning packet.  Cook for about 15 minutes, allowing them to brown before flipping.

While the potatoes cook, place the bacon on the other side of the griddle in a single layer.

Cook bacon for 4–6 minutes per side, until crispy.

Remove bacon to a plate lined with paper towels to drain excess grease.

Flip the potatoes. Add a little of the bacon grease from the bacon to the potatoes if needed.

Add the chicken to the griddle, cooking it in the remaining bacon grease. Season with the other half of ranch seasoning mix and black pepper, tossing to coat evenly.

Spread the chicken into a single layer and let it cook undisturbed for 3–4 minutes to brown. Flip and cook for another 3–4 minutes, until browned and cooked through.

If the potatoes are tender, mix them in with the chicken. If not, add a splash of water around the potatoes and cover to steam until fork-tender, then combine with the chicken.

Add the cooked bacon back to the griddle and chop it using a spatula.

Toss the bacon with the chicken and potatoes. Sprinkle the shredded cheddar cheese evenly over the top.

Cook until the cheese is melted. Serve warm, topped with sliced green onions if desired.