PREHEAT oven to 350°F. In a large skillet, heat the 1 tablespoon olive oil over medium-high heat. Add the onion, red pepper, green pepper, and garlic. Cook, stirring frequently, until crisp-tender, about 4 to 5 minutes. Transfer to a large bowl.
ADD chicken, tomatoes, green chiles, olives, cumin, oregano, chili powder, salt, and black pepper to the bowl. Stir to thoroughly combine. Add the WHOLE30 Ranch Dressing to the bowl and stir until ingredients are thoroughly combined.
COAT a 9x13-inch baking dish with a little olive oil. Transfer the chicken mixture to the dish. Bake until bubbly, about 30 minutes. Sprinkle with crumbled bacon. Let stand 10 minutes. Serve with the Fresh Herb Salad.
MAKE the Fresh Herb Salad: In a small skillet, cook almonds over medium heat until toasted and fragrant. Remove from heat. In a large bowl, toss together Bibb lettuce, arugula, and herbs. Add almonds and vinaigrette; toss to coat and season with black pepper.