Cook your chicken by poaching it in simmering water for about 15-20 minutes or use a store-bought rotisserie chicken for convenience. Let it cool slightly and shred into bite-sized pieces.

Prepare the jalapeños according to your spice preference. Remove seeds and membranes for milder flavor; leave some seeds intact for more heat. Aim for approximately ½ to 1 cup of diced jalapeños.

In a mixing bowl, combine ½ cup of Greek yogurt, 4 oz of softened cream cheese, 1 tsp of garlic powder, and 1 tsp of paprika. Whisk until creamy and smooth.

Fold in the shredded chicken, diced jalapeños, and ½ cup of crumbled bacon into the dressing mixture. Add 1 cup of shredded cheddar cheese and mix carefully until all ingredients are evenly coated.

Cover with plastic wrap or transfer to an airtight container and chill in the refrigerator for at least 30 minutes.

Before serving, give the salad a gentle stir and garnish with fresh herbs. Serve on a bed of lettuce or in lettuce wraps.