In a skillet over medium heat, add thick-cut bacon strips and fry them until they are crispy and dark brown, about 8-10 minutes. Transfer to a plate lined with paper towels to drain excess fat, then crumble.

Shred the cooked chicken breasts using two forks or a stand mixer until tender, about 3-5 minutes.

In a medium bowl, combine softened cream cheese and mayonnaise with garlic powder, onion powder, kosher salt, and black pepper. Blend until smooth, about 2-3 minutes.

Gently fold the shredded chicken, diced jalapenos, orange cheddar cheese, and ¾ of the crumbled bacon into the dressing using a spatula.

Transfer the mixture to a large serving bowl, garnish with remaining bacon, cheddar cheese, and diced jalapenos.