Preheat oven to 350℉. Begin by cooking chicken and bacon.
Season chicken with salt, pepper, garlic powder and onion powder.
In an oven-proof skillet, heat oil and sear chicken on both sides until golden brown. Keep cooking in the oven until chicken reaches an internal temperture of 165°F.
Bake bacon at 350℉ for about 15-20 minutes, or until crispy. Your bacon and chicken should be finished around the same time.
In a large pot, place chicken stock and cubed sweet potatoes. Bring to a boil.
About 5 minutes into the cook time, add cauliflower and continue boiling until potatoes are almost fork tender.
Steam broccoli separetely (microwave is easiest!) Check on chicken and bacon.
Remove half of the potatoes and cauliflower from the pot, minus the stock and place in blender.
Using 1/4 cup of stock at a time, blend until the sauce is very thick, but smooth, pushing down sides of blender as necessary (it will look like a thick cheese sauce), then add 1/2 cup ranch, nutritional yeast, and smoked paprika and blend again.
Add all veggies and chicken to a casserole dish (strain veg, don't include stock).
Add sauce overtop, mix, then add crumbled bacon.
Bake for an additional 10-15 minutes, then remove from oven to let cool. Top and serve with additional ranch and green onions if desired.