In a large skillet over medium heat, cook the bacon until crispy, about 8–10 minutes. Transfer to a paper towel-lined plate to drain grease and crumble into bite-sized pieces.

Allow the cooked chicken to cool slightly before shredding finely using two forks or a stand mixer.

Combine cream cheese and mayonnaise in a mixing bowl, blending until smooth. Add garlic powder, onion powder, kosher salt, and black pepper; mix well.

Fold the shredded chicken into the cream cheese mixture, then add diced jalapenos and 1 cup of shredded cheddar cheese. Incorporate three-quarters of the crispy bacon.

Transfer the salad to a serving bowl, sprinkle with remaining bacon and cheddar on top, and garnish with the sliced jalapeno.