Preheat grill to 375°F (190°C).

Mix salt, onion powder, garlic, and paprika together. Sprinkle evenly onto chicken breast.

In a medium saucepan over medium heat, cook bacon until crispy. Remove bacon from pan and reduce heat to medium-low.

Add chicken breast to the pan. Cook for 4-5 minutes per side or until internal temperature reaches 165°F (75°C). Remove from heat and let cool.

While the chicken cools, slice jalapeño peppers in half lengthwise and remove seeds.

Dice cooled chicken into 1/4-inch pieces. Toss diced chicken in buffalo sauce until evenly coated.

Fill each jalapeño half with cream cheese.

Top each cream cheese-filled jalapeño with about 1 tablespoon of diced chicken, pressing slightly into the cream cheese.

Crumble bacon and sprinkle on top of each jalapeño.

Place prepared jalapeños on a cookie sheet and transfer to the preheated grill. Cook for 20-25 minutes.

Remove from grill and serve.