Start by poaching the chicken breast in a pot of simmering water for 15-20 minutes, or until it reaches an internal temperature of 165°F (75°C). Remove the chicken, let it cool slightly, then chop it into bite-sized pieces.

While the chicken cools, cook the bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove the bacon and let it drain on paper towels. Seed and chop the jalapenos.

In a large mixing bowl, combine the softened cream cheese and mayonnaise. Blend until smooth, then add garlic powder, chili powder, salt, and pepper, mixing until well-integrated.

Add the chopped chicken, crispy bacon, and diced jalapenos into the bowl with the creamy base. Fold everything together gently.

Stir in the shredded cheddar cheese evenly throughout the salad mixture.

Refrigerate the salad for at least 30 minutes to let the flavors meld together. Serve chilled.