Start by cooking your bacon. Heat a skillet over medium heat and cook each strip until crispy and golden. Transfer the bacon to a plate lined with paper towels to drain any excess grease. The crispier, the better for these sliders!

Carefully slice the entire pack of Hawaiian rolls in half horizontally, creating a top and bottom layer. Place the bottom half on a parchment-lined baking sheet, and set the top aside. Spread ranch dressing evenly on both the top and bottom halves of the rolls to ensure every bite is packed with flavor.

Start assembling! Arrange a layer of Colby Jack cheese slices on the bottom rolls, then evenly distribute the shredded chicken and crumbled bacon on top. Add another layer of cheese before placing the top half of the rolls back on. Press gently to secure everything together.

Melt the butter in a small saucepan. Stir in garlic powder, onion powder, and dried parsley until well combined. Brush this seasoned butter generously over the tops of the rolls, making sure to reach every corner. Sprinkle grated Parmesan cheese all over for an extra burst of flavor.

Preheat your oven to 350°F. Cover the sliders loosely with foil to prevent burning and bake for 10 minutes. Then, uncover and bake for an additional 10 minutes until the cheese is melted, and the tops are golden brown. Remove from the oven, slice the sliders apart, and serve warm.