In a large bowl, combine the ground chicken, garlic powder, onion powder, ranch dressing, hot sauce, scallions, breadcrumbs, and beaten egg. Mix gently until everything is well incorporated. Cover the bowl and refrigerate for 30 minutes; this helps the mixture firm up for easier shaping.

While the chicken chills, cook the bacon strips in a large skillet over medium-high heat, turning occasionally, until crispy (about 8-10 minutes). Transfer to a paper towel-lined plate to drain.

After 30 minutes, divide the chicken mixture into 4 equal portions and shape each into a patty about 1/2-inch thick. In a large skillet, heat the olive oil over medium heat. Place the patties in the hot pan and press a shallow indentation in the center of each with your thumb to prevent puffing during cooking. Cook for 5 minutes on the first side, then flip. Cook for another 4 minutes, then top each patty with a generous amount of crumbled blue cheese. Cover the pan and cook for 2 more minutes, until the cheese melts slightly and the internal temperature of the chicken reaches 165 degrees F.

To serve, place each chicken patty on the bottom half of a potato bun. Drizzle with buffalo sauce, add a strip of bacon, and top with a leaf of iceberg lettuce. Close with the top bun. Add extra ranch dressing if desired.