In a large bowl, combine the chicken cubes with the dry ranch dressing mix, garlic powder, and onion powder (if using). Toss to coat evenly.

In a separate bowl, beat the softened cream cheese until smooth.

Stir in 1/2 cup of the mozzarella cheese, the cooked bacon, and the chopped chives or green onions. Mix well until everything is evenly distributed.

Take a small handful of the cream cheese mixture and form it into a ball. You should be able to get about 20-24 balls.

Grab a piece of chicken and flatten it slightly. Wrap the chicken around the cream cheese ball, completely encasing it. Don't worry if it's not perfect – just make sure the cream cheese is mostly covered.

Repeat with the remaining chicken and cream cheese mixture.

Set up your breading station: Place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs mixed with salt and pepper in a third.

One at a time, dredge each chicken bomb in the flour, then dip it in the egg, and finally coat it thoroughly with the panko breadcrumbs. Make sure the breadcrumbs are nicely packed on.

For Frying: Pour about 1/2 inch of vegetable oil into a large skillet or pot. Heat the oil over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test the oil by dropping a small piece of breadcrumb in – it should sizzle gently and turn golden brown in about 30 seconds. Carefully place the chicken bombs in the hot oil, being careful not to overcrowd the pan. Fry for about 5-7 minutes, turning occasionally, until the chicken is cooked through and the breading is golden brown and crispy. Remove the chicken bombs from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

For Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Place the breaded chicken bombs on the prepared baking sheet. Spray generously with cooking spray. Bake for 20-25 minutes, or until the chicken is cooked through and the breading is golden brown. Flip halfway through for even browning.

Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the cooked chicken bombs.

If baking, return the baking sheet to the oven for another 2-3 minutes, or until the cheese is melted and bubbly. If frying, you can place the fried chicken bombs under the broiler for a minute or two, watching carefully to prevent burning.

Let the Mozzarella Ranch Chicken Bombs cool slightly before serving. Garnish with extra chopped chives or green onions, if desired.

Serve them warm with your favorite dipping sauces – extra ranch dressing, honey mustard, or even a spicy sriracha mayo are all amazing choices.