In a skillet over medium heat, cook thick-cut bacon until crispy, about 8-10 minutes. Transfer to paper towels and crumble after cooling.

Shred the cooled cooked chicken breasts using forks or a stand mixer to ensure the texture is tender.

In a large mixing bowl, combine softened cream cheese, mayonnaise, garlic powder, onion powder, kosher salt, and black pepper. Mix until smooth.

Gently fold shredded chicken, diced jalapenos, 1 cup of shredded cheddar cheese, and ¾ of the crumbled bacon into the dressing.

Transfer the mixture to a serving bowl and garnish with reserved bacon, additional cheese, and sliced jalapenos.