In a skillet over medium heat, cook the thick-cut bacon until crispy and dark brown, about 8-10 minutes.

While the bacon is cooling, shred the cooked chicken breasts into tender pieces.

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

Gently fold in the shredded chicken, diced jalapenos, orange cheddar cheese, and ¾ of the crumbled bacon.

Transfer the chicken salad mixture into a serving bowl and garnish with the reserved bacon, additional cheddar cheese, and sliced jalapenos.