Spicy Buffalo White Chicken Chili Tacos

1. Preheat the oven to 425° F.
2. In a large skillet, heat the olive oil, chicken, and onion over medium heat. Cook the meat, breaking it up as it cooks, until the chicken is browned, about 5 minutes. Add the poblano pepper, parsley, chives, dill, garlic powder, paprika, and a pinch of salt. Add 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, 5 minutes. Stir in the buffalo sauce and salsa verde. Cook until most of the sauce coats the chicken, 5 minutes. Remove from the heat. 
3. Line the taco shells up on a sheet pan or in a 9x13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.
4. Meanwhile, make the "ranch". Combine all ingredients in a bowl and stir until creamy. 
5. Serve the tacos topped with the ranch, avocado, candied jalapeños, and any other desired toppings.