Prep the chicken: Pat the chicken dry and cut it into 1 to 1.5-inch cubes. Toss with oil, garlic powder, onion powder, smoked paprika, 1/2 teaspoon salt, and a few cracks of black pepper. Set aside.

Make the filling: In a bowl, mix cream cheese or Greek yogurt with cheddar, diced jalapeños, and a pinch of salt. If you like it extra spicy, keep some seeds in. For milder bites, remove all seeds and membranes.

Assemble the bites: Take a piece of chicken and top with about 1 teaspoon of the filling. Wrap with a half slice of bacon, stretching it slightly to cover the filling. Secure with a toothpick. Repeat with the remaining chicken.

Choose your cooking method: You can use the oven or an air fryer. Both produce crisp bacon and juicy chicken.

Oven method: Preheat to 400°F (205°C). Place the bites on a parchment-lined baking sheet with a wire rack on top if you have one. Bake for 18–22 minutes, or until the bacon is crisp and the chicken reaches 165°F (74°C). For extra color, broil 1–2 minutes at the end, watching closely.

Air fryer method: Preheat to 380°F (193°C). Arrange bites in a single layer with space between them. Air fry 12–16 minutes, flipping halfway, until bacon is crisp and chicken is cooked through.

Rest and garnish: Let the bites rest 3–5 minutes. Remove toothpicks, then sprinkle with chopped chives or green onions if using.

Serve: Pair with a simple dip like light ranch or a spoonful of Greek yogurt mixed with lime and a pinch of salt. These also go well over a bed of greens or with rice and roasted vegetables.