Preheat the oven to 375°F. In a small mixing bowl, combine the salt, pepper, onion powder, garlic powder, and paprika. Generously season the chicken breasts on both sides. Cut lengthwise slits into each of the chicken breasts to create a pocket, being careful not to cut all the way through.

Heat the butter in a large skillet over medium-high heat. Once the pan is hot and the butter is melted, add the chicken breasts to the pan and sear until golden brown and slightly caramelized on both sides, about 2 to 3 minutes each side. Remove the chicken from the pan. (It will not be fully cooked during this stage.)

In a small mixing bowl, combine the cream cheese, ranch dressing, garlic, half of the cheddar cheese, half of the bacon, and half of the green onions. Mix until all ingredients are well combined.

Stuff the cream cheese mixture into the pockets in the chicken breasts. Spread any remaining mixture on top of the chicken breasts. Transfer the chicken breasts to a baking dish.

Top the chicken with the remaining cheddar cheese and bake for 15 minutes, or until the chicken is cooked all the way through.

Garnish with remaining bacon and green onions before serving.