Cook the thick cut bacon in a skillet over medium heat for about 8–10 minutes until crispy. Chop it into small pieces and mix in a bowl with cream cheese, diced jalapeños, sliced green onions, and garlic powder.

Preheat your oven to 400°F (200°C). Butterfly the chicken breasts and stuff each with the creamy filling topped with shredded cheddar cheese.

In a shallow dish, combine panko breadcrumbs with salt, pepper, onion powder, paprika, and garlic powder. In another bowl, beat the eggs with almond milk. Dip each stuffed chicken breast in the egg mixture, then coat with breadcrumbs.

Spray a baking pan with olive oil cooking spray, arrange the coated chicken breasts in the pan, and bake for 25–35 minutes until golden brown and the internal temperature reaches 165°F (74°C).

Let the stuffed chicken rest for a few minutes, then slice and garnish with additional green onions. Serve warm.