Preheat the oven to a temperature of 350°F (177°C). Utilize a light coating of nonstick spray on a 9x13-inch baking dish and set aside for later use.

In a heavy-bottom stock pot of 4 – 5 quart capacity, place the cream cheese and heat over a medium setting. Ensure consistent stirring until the cream cheese reaches a fully melted consistency.

Incorporate the dry ranch dressing mix, onion powder, and freshly cracked black pepper into the melted cream cheese. Thoroughly mix the ingredients and subsequently remove from the heat source.

Add the sliced green onions, shredded chicken, crumbled bacon, and the 1 cup portion of shredded cheddar cheese into the pot. Ensure thorough mixing until ingredients are uniformly combined.

Arrange the bottom halves of the sliced Hawaiian rolls in the previously prepared baking dish.

Evenly distribute the chicken and cream cheese mixture over the arranged rolls in the baking dish.

Uniformly sprinkle the remaining 1 ½ cups of shredded cheddar cheese over the mixture.

Place the top halves of the rolls onto the cheese layer.

Utilizing a pastry brush, apply the melted butter over the surface of the top rolls.

Proceed to sprinkle the grated parmesan cheese uniformly over the butter-coated rolls.

As a final garnishing step, evenly distribute the finely chopped chives over the parmesan layer.

Cover the baking dish with aluminum foil and bake in the preheated oven for a duration of 25 minutes.

Remove the aluminum foil and continue baking for an additional duration of 5 – 8 minutes, or until the rolls acquire a golden hue. Once completed, remove from the oven and allow a resting period of 5 minutes prior to segmenting into individual serving portions.