Pat the chicken dry. In a small bowl, combine the salt, garlic powder, dried oregano and cayenne pepper. Sprinkle both sides of the chicken with the mixture. Refrigerate overnight, or proceed immediately.

Place the bacon in a single layer in a cold skillet over medium heat. Cook, flipping occasionally, until crispy. Remove from heat with tongs, leaving the oil, and transfer to a paper towel lined plate.

Increase heat to medium. Add the chicken, and cook for about 8 minutes per side (depending on the thickness), until the outside is golden brown and the inside is 160°F. Let rest on a cutting board for 5 minutes.

Slice the cooked chicken into bite-sized pieces, and crumble the bacon.

To construct the bowls, divide the rice between serving dishes. Top with the romaine, carrot, tomatoes, red onion, and cheddar cheese.

Divide the chicken and bacon between the bowls. Drizzle with ranch and serve.