Cook your chicken if not already done—poach chicken breasts in simmering water for 15–20 minutes until tender, or opt for a convenient rotisserie chicken. Once cooked, let cool slightly; then shred.

Wash and finely dice fresh jalapeños, removing seeds if you prefer a milder heat level. Set them aside.

In a medium bowl, combine Greek yogurt, softened cream cheese, garlic powder, paprika, and a pinch of salt and pepper. Whisk until smooth.

Gently fold in the shredded chicken, crumbled bacon, shredded cheddar, and diced jalapeños to the dressing until everything is evenly coated.

Cover the bowl and refrigerate the chicken salad for at least 30 minutes to allow flavors to meld.