Prepare the burgers: combine the ground chicken with 2 Tbsp ranch seasoning and form into 4 burger patties. Set aside.
Cook the bacon in a large skillet until crispy, but not burned, about 4-5 minutes. Remove from the pan, but keep the heat on.
Add the burgers to the bacon fat in the hot skillet. Cook for 4 minutes a side, until cooked through.
Heat another skillet won medium-high with 1 Tbsp avocado oil for 2 minutes. Add the spiralized sweet potato and cook until crispy, turning about every 2-3 minutes.
Once the burgers are cooked through, take them out of the skillet. Add the remaining 1 Tbsp avocado oil, then crack the 4 eggs in the skillet, keeping them separate. Fry to your desired doneness.
Assemble the burgers: start with a bed of greens, then top with a burger, a dollop of guac, bacon, a fried egg, and the sweet potato spirals. Devour.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/loaded-whole30-brunch-burgers/