Preheat oven to 425 F.

Slice potatoes as thinly as possible and soak in water for about 5 min.

Meanwhile, toss chicken with buffalo chicken sauce and salt and then cook in a large frying pan on med-high heat for 15 min. Meanwhile, prepare toppings and drain potatoes, drying with a clean towel.

Toss potatoes in olive oil, chili powder, salt and pepper. Spread on a large oven pan covered with parchment paper, laying as necessary. Add chicken, peppers and cheese, then bake for 15-20 min.

Remove from oven and top with tomatoes, green onion, ranch dressing, cilantro, salsa and guacamole.

Dig in!!!