Preheat your oven to 375°F (190°C).

Wash the zucchinis, slice them in half lengthwise, and scoop out the seeds. Brush the insides with olive oil, and sprinkle with salt and pepper.

In a mixing bowl, combine shredded chicken, BBQ sauce, garlic powder, onion powder, red onion, and half of the cilantro. Stir until well blended.

Spoon the BBQ chicken mixture into each zucchini half, filling them generously without overpacking.

Drizzle remaining BBQ sauce over the filling and sprinkle shredded cheese on top. Add diced jalapeños if desired.

Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is golden.

Let cool slightly, then garnish with remaining cilantro before serving.