Preheat oven to 450 degrees and line baking sheet with parchment paper.

Place raw chicken breast atop parchment paper and transfer baking sheet to oven. Cook chicken breast until internal temperature reaches 165 degrees, about 15-18 minutes. Remove chicken from oven and carefully cut into smaller pieces before transferring to a large plate or bowl and place in refrigerator to chill. Reduce oven temperature to 425 degrees.

Cook bacon in oven until crispy, about 15-20 minutes depending on thickness of bacon. Transfer cooked bacon to paper towel-lined plated to remove excess grease. Set aside.

Turn on oven broiler and place jalapeños atop baking sheet, transfer baking sheet to oven directly below broiler, and broil until lightly charred, about 3-5 minutes. Remove jalapeños from oven and allow to cool slightly before de-stemming and roughly chopping. De-seed jalapeños based on your spice preferences. Transfer chopped jalapeños to large mixing bowl.

Remove cooked chicken from refrigerator and, using a sharp knife, cube cooked chicken breast. Crumble cooked bacon. Transfer chicken and bacon to mixing bowl of chopped jalapeños.

To same mixing bowl, add all remaining ingredients (I would suggest adding only 1 tbsp hot sauce at this time, taste testing, and then, if you'd like, adding additional 1 tbsp, based on your desired spice preferences) and mix until well-combined. Cover bowl with lid or foil and transfer to refrigerator to chill for 1 hour before serving.