Begin by cooking the chicken if you haven't already, then shred or cube it into bite-sized pieces. While the chicken cools slightly, cook the bacon until crispy, then crumble it into small pieces. Grate the sharp cheddar cheese using the fine side of a box grater or a microplane for the best texture. Finely dice the red onion, chop the pickled jalapeños, mince the fresh jalapeño after removing the seeds, and measure out the jalapeño juice and lime juice. Having all components prepped and ready before mixing ensures the salad comes together smoothly and the flavors are evenly distributed.

In a large mixing bowl, combine the softened cream cheese and mayonnaise together, stirring until smooth and fully incorporated. The cream cheese should be at room temperature to blend easily without lumps. Add the garlic powder, salt, black pepper, and smoked paprika to the mixture, stirring well to distribute the seasonings evenly throughout the base. I like to taste the base at this point and adjust the salt if needed, since you'll be adding salty components like bacon and cheese next.

Add the cooked chicken to the creamy base from Step 2, folding gently to coat evenly. Now add the diced red onion, pickled jalapeños with their juice, minced fresh jalapeño, crumbled bacon, grated cheddar cheese, and lime juice. Fold everything together gently but thoroughly, being careful not to break down the chicken too much. The jalapeño juice and fresh lime juice add brightness and acidity that balances the richness of the cream cheese and mayo—I always add these right before the final fold for maximum flavor impact.

Transfer the salad to a serving bowl or container and refrigerate for at least 1 hour before serving—this allows the flavors to meld together and makes the salad easier to serve. Just before serving, garnish the top with the fresh chopped cilantro for a pop of color and herbaceous freshness. Serve chilled on a bed of greens, in lettuce wraps, or on your favorite bread.