Cook your chicken—poach it in simmering water for about 15-20 minutes or use a rotisserie chicken. Shred into bite-sized pieces.

Finely dice 2-3 jalapeños and set aside.

In a mixing bowl, combine 1/2 cup Greek yogurt and 4 ounces softened cream cheese. Whisk until smooth, then stir in garlic powder, paprika, and salt and pepper to taste.

In a large bowl, gently mix crushed bacon, shredded chicken, cheddar cheese, and jalapeños with the creamy dressing until well-coated.

Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve in lettuce wraps or as a dip.