In a bowl, vigorously whisk the Greek yogurt, dill, chives, parsley, onion powder, garlic powder, salt, pepper, and buttermilk to form the ranch dressing. Set aside.
In the meantime, add eggs to a saucepan and cover with water by 1-inch.
Bring to a boil, then remove from the heat and cover for 12 minutes.
Drain the eggs and run under cold water, then peel and set aside.
In the meantime, make the bacon bits. Add diced bacon to a cast iron skillet over medium heat.
Cook until browned and crispy, about 6-8 minutes, stirring often.
Remove the bacon with a slotted spatula and drain on a paper-towel lined plate.
Season the chicken with salt and pepper, then add to the hot skillet with the bacon grease.
Cook, turning halfway, until internal temperature reaches 165 F, about 10-12 minutes.
When chicken is finished, slice the chicken and eggs and then set aside.
To make the seeded avocado, first peel the avocado halves.
Spread the chia seeds and flax seeds onto a surface and roll the avocado through the seeds to coat.
Slice the avocado. Repeat the process with the remaining avocado.
To assemble the salad, first line the bowl with lettuce. Top with halved tomatoes, gorgonzola, bacon bits, diced chicken, sliced egg, chickpeas, and sliced seeded avocado.
Serve the Cobb salad right away with the ranch dressing.