1. Position one rack in the top slot and one rack in the middle slot of the oven. Place the squash directly on the middle rack and turn on the heat to 400°F to soften the skin.
2. Meanwhile, line a large sheet pan with parchment paper. Arrange the bacon slices and chicken in a single layer on the prepared sheet pan. Drizzle the chicken with 1 tablespoon of the oil and sprinkle with 3⁄4 teaspoon salt and 1⁄4 teaspoon pepper.
3. Remove the warmed squash from the oven, slice off both ends, and cut crosswise into four or five rounds. Scoop out the seeds from the center of each round. Drizzle both sides of the rounds with 1 tablespoon of the oil, then arrange the rounds in a single layer on the prepared sheet pan.
4. Place the pan on the middle rack in the oven and bake for 10 minutes. Flip the bacon slices and bake for 10 to 15 minutes more, until the bacon is crisp, the chicken is cooked through, and the squash is fork-tender.
5. Remove the pan from the oven and transfer the bacon, chicken, and squash to a plate to rest, leaving the rendered bacon fat on the pan. Add the tomatoes to the pan, toss with the bacon fat, season with a pinch each of salt and pepper, and spread in a single layer.
6. Place on the top rack and turn the oven to broil. Broil for 2 to 3 minutes, until the tomatoes have burst.
7. Meanwhile, dice the chicken and bacon.
8. Use a fork to pull the flesh into noodle-like strands from the sides of the squash rounds. Discard the skins. Transfer the noodles to a serving bowl, add the remaining 2 tablespoons oil, the garlic powder, 1⁄2 teaspoon salt, 1⁄4 teaspoon pepper, and 1⁄4 cup of the ranch dressing, and toss to mix. Gently stir in the bacon, chicken, and tomatoes and drizzle the remaining ranch dressing over the top. Serve immediately.

For the Herb Ranch Dressing:

1. In a bowl, whisk together the mayonnaise, coconut milk, parsley, garlic, chives, dill, lemon juice, onion powder, and salt until well mixed.

2. Store in an airtight container in the refrigerator for up to 2 weeks.