Preheat your oven to 350 F (180 C).
Using a sharp knife, cut the bacon into 1/4 inch slices.
In a large nonstick skillet, cook the bacon over medium heat until the bacon is crispy. When the bacon is done, remove it from the pan, discard the grease, and wipe the pan clean.
In a large bowl, combine the chicken spice blend ingredients. Cut the chicken into 1/2” pieces, then toss in the oil and spice mixture to coat it.
Heat the large non-stick skillet over medium-high heat, cook the seasoned chicken for 2 – 3 minutes, then add the BBQ sauce and mix. Continue to cook the chicken until the BBQ sauce has thickened and the chicken is cooked to an internal temperature of 165 F on an instant read meat thermometer.
Using either a large cast iron skillet or a small rimmed baking sheet (approximately 8” x 12”), layer the nachos in this order. First layer: 1/2 the chips, 1/4 of the cheese, 1/2 the chicken, 1/2 the bacon, 1/4 of the cheese. Second layer: 1/2 the chips, 1/4 of the cheese, 1/2 the chicken, the onion, the tomato, 1/2 the bacon, 1/4 of the cheese.
Bake until the cheese is totally melted (approximately 15 minutes).