1. Heat the olive oil in a large skillet over medium heat. Add the sliced bell peppers and onion. Sauté for about 5-7 minutes, or until they start to soften and caramelize.
2. Sprinkle garlic powder, cumin, smoked paprika, salt, and pepper over the vegetables, stirring to coat evenly.
3. Add the shredded chicken to the skillet, mixing everything well. Cook for an additional 3-4 minutes to let the flavors meld together.
4. Warm the flour tortillas in a microwave or on a skillet until they are pliable.
5. Lay each tortilla flat and spread a generous tablespoon of ranch dressing in the center.
6. Divide the chicken and pepper mixture evenly among the tortillas, placing it over the ranch dressing.
7. Sprinkle shredded cheddar cheese over the filling, then roll the tortillas tightly into burritos.
8. For a crispy exterior, lightly toast the burritos on a skillet for 1-2 minutes on each side.
9. Garnish with fresh cilantro if desired, and serve warm.

A little tip from my kitchen: prepping the veggies and chicken ahead of time can make this process even faster, allowing you to savor every moment around the table.