Preheat the oven to 425 degrees F (220 degrees C). Bring a large pot of salted water to a boil. Add potatoes to the water and boil just until fork tender, about 15 minutes. Drain immediately and rinse with cold water. Set aside.
Line a large baking sheet with parchment paper. Lay potatoes on the prepared sheet, leaving space between each one. Using the bottom of a sturdy glass or coffee cup, gently press down on each potato to smash them. Brush each potato with some olive oil, then season with salt and pepper.
Bake potatoes in the preheated oven until brown and crispy, 30 to 40 minutes. Remove from the oven and allow to cool.
Meanwhile, for dressing, add sour cream, shallot, gochujang, honey, soy sauce, rice vinegar, and ginger to a food processor or blender. Pulse or blend to combine until smooth. Taste and add more sour cream if a thicker dressing is desired.
To serve, place potatoes on a plate. Sprinkle on chicken, then bacon, and top with green onion. Drizzle dressing over salad and serve extra on the side for dipping.
