Chicken Bacon Ranch Lettuce Boats

Rub chicken breasts with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Grill or sear in a hot skillet over medium heat for about 6 minutes per side, or until fully cooked. Let rest for 5 minutes, then chop into bite-sized pieces.
In a small bowl, whisk together sour cream, mayo, lemon juice, garlic, dill, parsley, salt, and pepper until smooth. Adjust seasoning to taste.
Lay out lettuce leaves on a platter. Fill each leaf with chopped chicken, drizzle generously with the ranch dressing, and sprinkle with crispy bacon.
Top with a bit of fresh parsley or chives for color and extra flavor.