Cheese Mixture: Put the 4oz cream cheese, 1/2 cup shredded cheddar cheese, 2 tablespoons chopped green onions, 3/4 teaspoon onion powder, 3/4 teaspoon garlic powder, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a mixing bowl. Use an electric mixer to fully combine.

Butterfly Chicken: Use a sharp knife to cut down the middle of each chicken breast, lengthwise. Cut across the breast, but do NOT cut all the way through. There should now be a top and bottom, with one side of the breast still in tact.

Jalapeño Popper: Fill one half of a jalapeño with some of the cheese mixture (a heaping amount) and then place that in the center of 1 butterflied chicken breast and fold the other side over top of it (so the stuffed jalapeno should be in a little pocket). Continue this process with the other jalapeño halves and chicken breasts.

Wrap in Bacon: Now use 3 slices of bacon to tightly wrap each stuffed chicken breast. Ensure that there isn't any spots where the filling will be able to run out - even if you have to use an extra piece of bacon. 

Grill Chicken: Preheat an outdoor grill to a medium-high heat (375-450 degrees F). Place the wrapped chicken breasts directly on the clean grill grates and cook for 18-22 minutes or until the internal temperature reaches 165 degrees F (use a meat thermometer). Flip the chicken every 5-7 minutes while cooking. (Note: if you wrap the chicken well and the jalapeno popper filling doesn't ooze out - you shouldn't have too many flare-ups - but keep a water bottle handy just in case). 

Rest + Serve: Carefully remove from the grill, let meat rest for 5 minutes, and serve!