Preheat a convection oven to 400°F (200°C) and lightly coat a 9x13 inch ceramic or glass baking dish with non-stick cooking spray.

In a large mixing bowl, combine the condensed cream of chicken soup, sour cream, milk, dry ranch seasoning, garlic powder, and black pepper, whisking until a homogeneous slurry is formed.

Fold the cubed chicken and 1/2 of the crumbled bacon into the ranch slurry until all protein is evenly coated.

Transfer the chicken mixture to the prepared baking dish and spread into an even layer using a silicone spatula.

Distribute 1 cup of the shredded cheddar cheese evenly over the chicken layer.

Arrange the frozen tater tots in tightly packed rows across the entire surface of the cheese and chicken mixture.

Place the dish on the center rack of the oven and bake for 35 to 40 minutes, or until the internal temperature reaches 165°F and the tater tots achieve a golden-brown, crispy exterior.

Remove the dish from the oven and immediately distribute the remaining 1 cup of cheddar cheese and the remaining crumbled bacon over the tater tots.

Return the dish to the oven for 3 to 5 minutes until the cheese is completely melted and bubbling.

Allow the casserole to rest for 5 minutes before garnishing with chopped chives and serving.