Lightly coat the chicken breasts with avocado oil, then generously apply your favorite BBQ rub to cover all sides evenly.

Preheat your smoker to 250°F and place hickory wood chunks for flavor.

Place the seasoned chicken breasts in the smoker for even cooking.

Lay out the bacon slices on a wire rack and place this over a baking sheet to catch drippings.

Add the wire rack with bacon into the smoker alongside the chicken, smoking until the bacon is crispy and the chicken reaches an internal temperature of 155°F.

Once cooked, shred the chicken breasts into small pieces using two forks or your hands.

Chop the smoked bacon into small, bite-sized pieces.

In a large bowl, combine the shredded chicken, chopped bacon, softened cream cheese, ranch seasoning, buffalo sauce, chopped scallions, shredded jack cheese, and sour cream, mixing thoroughly.

Cut each biscuit in the pack in half and flatten each piece into a thin disc.

Place a tablespoon of the buffalo chicken mixture on each flattened biscuit piece, wrap the dough around the filling, and roll it into a ball. Repeat with all the biscuit pieces.

Melt butter and mix in minced garlic, then roll each stuffed dough ball in this mixture.

Spray the inside of a Bundt pan with cooking spray to prevent sticking.

Place the coated dough balls into the Bundt pan, arranging evenly and adding any remaining buffalo chicken mixture on top.

Bake in a preheated grill or oven at 350°F for about 60 minutes if using a grill, or 45-50 minutes in the oven, until golden brown.

Let the monkey bread rest in the pan for about 6 minutes after baking.

Carefully flip the Bundt pan over onto a serving plate to release the bread.

Drizzle extra buffalo sauce and ranch dressing over the bread for added flavor.

Serve warm, allowing guests to pull apart their own pieces to enjoy.