Cook the chicken breast using your preferred method until it reaches an internal temperature of 165°F, then shred it.

While the chicken cools, slice and dice the jalapeños, removing seeds as desired.

In a mixing bowl, combine shredded chicken, diced jalapeños, cream cheese, cheddar cheese, and crumbled bacon. Season with garlic powder, onion powder, smoked paprika, salt, and pepper, mixing until well blended.

Warm tortillas in a skillet over medium heat for about 30 seconds on each side.

Assemble tacos by spooning the creamy filling onto each tortilla, then fold or serve open-faced as desired.

Garnish with cilantro and serve with lime wedges.