Nine Layer Mexican Dip

Begin by placing the chicken breasts, 1 1/2 tablespoons of chopped cilantro, and a small amount of vegetable oil in a medium-sized skillet over an intermediate heat setting. Cook the chicken breasts until they are lightly golden brown on both sides and no longer pink in the center, taking approximately 5 minutes per side to achieve this. Once cooked, remove the chicken from the skillet and set it aside to cool.

Next, place the bacon slices in the same skillet and cook over a higher heat setting, stirring constantly to prevent burning, until they are evenly browned on all sides. This should take around 10 minutes to complete. After the bacon is cooked, mix in the refried beans and continue to cook, stirring frequently, until they reach a hot and bubbly consistency. This may take anywhere from 5 to 10 minutes, depending on the beans' initial state.

In a separate bowl, combine the taco seasoning and sour cream to create a smooth and creamy mixture. This will serve as the base for our dish's final layers.

To assemble the dish, start by spreading the hot bean and bacon mixture evenly across the bottom of an 8x8-inch glass baking dish. Next, add the cooked chicken cubes on top of the bean mixture. Follow this with three distinct layers: 3/4 cup of shredded Cheddar cheese, a layer of guacamole, the previously created sour cream mixture, and sliced tomatoes. Finally, sprinkle a generous amount of chopped cilantro, black olives, green onions, and 1/4 cup of additional shredded Cheddar cheese on top to complete the dish.