Place each chicken breast on a cutting board. Using a sharp knife, make a horizontal cut to butterfly the breast, creating a pocket without cutting all the way through.

Cover the chicken with plastic wrap and gently pound with a rolling pin or meat mallet to an even thickness (about ½ inch). Set aside.

In a mixing bowl, combine softened cream cheese, diced jalapeños, shredded cheese, smoked paprika, garlic powder, salt, and pepper.

Stir until well mixed and creamy. Taste and adjust seasoning as needed.

Spoon the cream cheese mixture into the pocket of each chicken breast, dividing it evenly among the four pieces.

If using bacon, wrap two slices around each stuffed chicken breast to secure the filling.

If not using bacon, secure the opening with toothpicks or tie it with kitchen twine.

In a small bowl, mix the olive oil with the seasoning blend: smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.

Brush this mixture evenly over the chicken breasts.

Preheat your smoker to 225°F (107°C).

Add your preferred wood chips to the smoker. Applewood and cherry wood are great choices for a sweet, smoky flavor.

Place the stuffed chicken breasts on the smoker, seam side up, ensuring they aren’t touching to allow for even cooking.

Close the lid and smoke for 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.

Remove the chicken from the smoker and let it rest for 5-10 minutes. This step locks in the juices.

Serve with your favorite side dishes like grilled vegetables, roasted potatoes, or a fresh salad. For an extra kick, pair it with a creamy jalapeño dipping sauce.