Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Place the chicken tenders between two pieces of wax paper or plastic wrap. Gently pound or flatten them to approximately ¼–⅜ inch thick.
In a small bowl, combine the chili powder, granulated garlic, and kosher salt. Mix well.
Cut each chicken tender in half horizontally and sprinkle the seasoning mixture over all the chicken pieces, reserving a little for later if desired.
Spread about 1 teaspoon of softened cream cheese over each chicken piece. Sprinkle with approximately ½ teaspoon of finely chopped jalapeño.
Roll up each cream cheese-filled chicken piece. Wrap each one with half a slice of bacon, securing it with 1–2 toothpicks.
Arrange the chicken bites on the prepared baking sheet. Sprinkle the bacon with brown sugar and any remaining seasoning.
Bake for approximately 20 minutes in a single layer, turning the bites halfway through cooking. Continue until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C). You can broil them briefly at the end for extra-crispy bacon, watching carefully to prevent burning.
