Prep tortillas – In a bowl, mix ground chicken with garlic powder, paprika, black pepper, and salt.. Then spread a thin, even layer of seasoned chicken on the back of each tortilla, pressing it down firmly. Slide 2 of the jalapeños and press into the ground chicken mixture.

Cook chicken side first – Heat a large skillet over medium-high heat with a little oil. Place tacos meat side down and cook for 3–4 minutes until golden and cooked through.

Flip & crisp tortilla – Turn the tortilla over and cook the plain tortilla side for 1–2 minutes until golden.

Add toppings – While the tortilla side is down, mix together the softened cream cheese, shredded cheddar cheese, bacon bits, green onions, and the remaining chopped jalapeno in a small bowl. You can add this mixture to the tortillas once they're done cooking, or cover the pan and add to the tacos while they're cooking. I prefer to add it while they're cooking as it gets warm and melty.

Melt & garnish – Remove from heat and sprinkle with fresh green onions before serving.