Peel and slice the sweet onions horizontally into thick, 3/4-inch rounds. Separate into individual rings.

Match a slightly smaller ring inside a larger ring, leaving a 1/4-inch gap. Press the sliced cheese strips into the gap until filled.

Place the cheese-stuffed onion rings on a parchment-lined baking sheet and freeze for 1 to 2 hours until completely solid.

Set up a breading station: Mix flour, garlic powder, paprika, salt, and pepper in one bowl. Beat eggs and milk in a second bowl. Place Panko in a third bowl.

Dredge each frozen ring in seasoned flour, dip fully into the egg wash, and press firmly into the Panko breadcrumbs to coat completely. (Double dip in egg and panko for extra seal if desired).

Heat 2-3 inches of vegetable oil in a heavy pot to 350°F - 375°F (175°C - 190°C).

Fry the breaded rings in small batches for 3-4 minutes, turning halfway, until deep golden brown and crispy.

Drain on a wire rack set over paper towels.

Stack the hot onion rings, drizzle heavily with ranch dressing, and top with crumbled bacon and fresh chopped chives. Serve immediately.