Preheat your oven to 425 degrees F.

Place the chicken strips between 2 pieces of wax paper or plastic wrap.

Using a kitchen hammer or rolling pin, flatten out the chicken to approximately 1/4 – 3/8 of an inch thick.

Mix the chili powder, granulated garlic, and kosher salt together in a small bowl.

Cut the chicken tenders in half horizontally and sprinkle the seasoning over all the chicken pieces, reserving some for later use.

Spread 1 tsp of cream cheese on top of each piece of chicken, then top the cream cheese with ¼ tsp of chopped jalapeno.

Roll up each filling-covered chicken piece and take half a piece of bacon and wrap it around the chicken. Secure the bacon with 1-2 toothpicks.

Transfer to a parchment-lined baking sheet and sprinkle each bacon roll with brown sugar and any remaining spice or add a tiny sprinkle of cayenne if the spices are gone.Place in the preheated oven and bake for 20 minutes in a single layer, turning the rolls after 10 minutes. Cook until the bacon is crispy and the internal temperature of the chicken reaches 165 degrees F. You can broil them at the end if you would like the bacon even crisper but keep a close eye on them as they can burn quickly.