Sauté your bacon in a skillet over medium heat until it is crispy and golden. Scoop the bacon out with a slotted spoon and place it in a dish that is lined with paper towels. Set that aside for now.
Season your chicken with the salt and pepper and cook it in the bacon drippings until it is cooked through, about 5-10 minutes. Scoop the chicken out to a dish.
Sauté the diced peppers in the remaining drippings until they are tender. Scoop them out with a slotted spoon into a dish. You can use the same dish as the chicken if you like.
Wipe out any excess drippings from the skillet with a paper towel.
Place the cream cheese in the skillet and let it begin to melt over low heat.
Add in the mayonnaise and chili powder. Whisk these together until smooth.
Add in the chicken and peppers.
Stir in half of the shredded cheddar cheese.
Transfer the mixture to a baking dish and spread it out evenly.
Top it with the remaining cheddar cheese.
Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Sprinkle the cooked bacon over the top and enjoy!
Video
Notes
You can also make this with turkey or beef bacon, like I do, to be biblically clean. If you do, add a little butter or duck fat to cook it in, as non-pork bacon is very lean.