In a medium skillet over medium heat, cook 8 slices of thick-cut bacon until crispy and golden brown, about 8–10 minutes. Remove and drain on paper towels to cool, then crumble.

Ensure your 2 lbs of cooked chicken breasts are fully cooled before shredding them into bite-sized pieces using two forks or a stand mixer.

In a large bowl, combine 8 oz of softened cream cheese and 1/2 cup of mayonnaise. Add garlic powder, onion powder, kosher salt, and black pepper. Mix until smooth, about 3–4 minutes.

Fold the shredded chicken into the cream cheese sauce, then add 4 diced jalapenos, 1 cup of cheddar cheese, and three-quarters of the crumbled bacon. Mix gently.

Transfer the salad into a serving bowl, garnish with reserved bacon, 1/2 cup cheddar cheese, and sliced jalapeno. Serve immediately.