Cut chicken breasts into 1.5- to 2-inch bite-sized pieces.

In a shallow bowl, whisk together flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Pour buttermilk into a second shallow bowl beside the flour mixture.

Dip each chicken piece into buttermilk, then coat thoroughly in the seasoned flour, shaking off excess.

Heat 2–3 inches of oil in a skillet to 350°F. Fry chicken in batches for 6–8 minutes, until golden and internal temperature reaches 165°F.

Transfer fried chicken to a cooling rack set over paper towels to drain.

Place cubed potatoes in a saucepan, cover with cold salted water, and bring to a boil. Simmer for 12–15 minutes until fork-tender.

Drain potatoes and return to pot. Add butter and milk, then mash until smooth or slightly chunky. Season with salt and white pepper.

In a small saucepan, melt butter over medium heat, whisk in flour, and cook the roux for 2–3 minutes.

Gradually whisk in chicken broth, cooking for 5–7 minutes until gravy thickens. Season with salt, black pepper, and garlic powder.

Cook bacon in a skillet for 8–10 minutes until crispy. Drain and crumble.

To assemble, divide mashed potatoes among bowls, top with fried chicken, ladle gravy over, then sprinkle with cheddar, crumbled bacon, and chives.