Blend the Sauce: In a blender, combine buttermilk, sour cream, mayonnaise, chipotle peppers, adobo sauce, garlic, lime juice, dill, parsley, chives, onion powder, garlic powder, salt, and pepper. Mix until smooth and let chill for 30 minutes to allow the flavors to meld beautifully.

Cook the Bacon: Heat a skillet over medium heat and cook the sliced bacon until crispy. Once done, remove from the pan, reserving 2-3 tablespoons of the bacon fat for later.

Sauté the Chicken: Season the cubed chicken thighs with salt and pepper, then cook them in the reserved bacon fat over medium heat. Cook until golden brown and the chicken reaches an internal temperature of 165°F, about 5-7 minutes.

Combine Fillings: In a mixing bowl, combine the cooked chicken, crispy bacon, and chopped green onions. Additionally, in another bowl, mix the cheddar and mozzarella cheeses together until well blended.

Prepare the Quesadillas: On each tortilla, spread a generous layer of the chipotle ranch sauce on one half. Top with the chicken mixture and sprinkle with the shredded cheese, then fold the tortilla over to encase the delicious filling.

Cook Until Golden: In the same skillet, cook each quesadilla over medium heat for 3-4 minutes per side. You're aiming for a golden brown exterior and melted cheese oozing from the sides.

Serve and Enjoy: After cooking, let the quesadillas rest for 2-3 minutes. Cut into wedges and serve with extra chipotle ranch sauce on the side for dipping.