Place the chicken breasts between two pieces of plastic wrap and pound to flatten out to 1/2-inch thick. This will make sure the chicken cooks evenly.
Season both sides of the chicken with salt and pepper.
Pour the olive oil into a large skillet over medium-high heat. Cook the chicken until no longer pink, flipping once, about 5 minutes per side.
Transfer the chicken to a baking sheet lined with foil or a 9-inch x 13-inch baking dish.
Combine the tomatoes and chiles in a medium bowl.
Top each chicken breast with 1 tablespoon of barbeque sauce, 2 tablespoons of shredded cheese, 2 tablespoons of the tomatoes/chile mixture, 1 tablespoon of bacon pieces, and some green onions.
Bake until the cheese is melted, about 8 to 10 minutes. Remove from the oven and serve warm.