Step 1

Preheat your oven to 400℉ (or 200℃).

Step 2

In a skillet, cook the bacon until crispy and drain on to paper towel. Once cool, finely chop into small pieces.

Step 3

Meanwhile, on a rimmed metal baking sheet arrange the chicken, drizzle with olive oil and use tongs to toss and coat. Season both sides with the lemon pepper seasoning before sliding trepan onto the middle rack of your oven. Bake the chicken for 18 to 20 minutes or until the chicken is fully cooked.

Step 4

Once cooked, remove the chicken to a cutting board to rest for about 5 minutes before shredding with two forks and transferring to a bowl.

Step 5

Pour in 1/2 to 3/4 cup [give or take] of barbecue sauce and toss thicken to coat.

Step 6

Reduce the heat of your oven to 325℉ (or 160℃).

Step 7

On a [clean] rimmed metal baking sheet, arrange chips in a single layer. Top with a light sprinkle of cheese before scattering the barbecue chicken over top. Then top with more cheese, red onion and chopped bacon.

Step 8

Drizzle a little extra sauce overtop before sliding the nacho onto the middle rack (double check that you've reduced the temp!) and bake for 10 to 15 minutes, or until the cheese has melted and the barbecue sauce is caramelized.

Step 9

Sprinkle with cilantro and serve immediately!

Step 10

**This makes a two quarter or half sheet pans of nachos.