In a skillet over medium heat, add thick-cut bacon and cook until crispy and dark brown, about 8-10 minutes. Transfer to a paper towel-lined plate to drain excess grease, then crumble into bite-sized pieces.

While the bacon cools, shred the cooked chicken breasts using two forks or a stand mixer set on low speed until finely pulled apart.

In a large mixing bowl, combine softened cream cheese and mayonnaise with garlic powder, onion powder, kosher salt, and black pepper. Beat on medium speed for 2-3 minutes until smooth and creamy.

Gently fold in the shredded chicken, diced jalapenos, shredded orange cheddar cheese, and most of the crumbled bacon into the creamy dressing until evenly coated.

Transfer the salad mixture into a serving bowl, then garnish with reserved crumbled bacon, additional shredded cheese, and extra diced jalapenos.