In a large bowl, combine ground chicken, garlic powder, onion powder, ranch dressing, hot sauce, diced scallions, breadcrumbs, and beaten egg. Mix gently until just combined. Cover and refrigerate for 30 minutes to firm up the mixture for easier shaping.

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

After chilling, divide the chicken mixture into 4 equal portions and shape into patties about 3/4 inch thick. In the same skillet, heat olive oil over medium heat. Add patties and press a shallow indentation in the center of each to prevent puffing. Cook for 5 minutes on the first side, then flip and cook for 6 more minutes. During the last 2 minutes, top each patty with crumbled blue cheese and cover the pan to melt the cheese. Ensure internal temperature reaches 165°F.

Place each cooked patty on the bottom half of a potato bun. Drizzle with extra buffalo sauce, add a slice of bacon, a lettuce leaf, and the top bun. Serve with additional ranch dressing on the side if desired.