The second I laid my eyes on this recipe, I knew it was a must-make. My taste buds were in for a delightful surprise, indeed!

Directions:
Preheat Smoker: Preheat your smoker to 225 degrees F (107 degrees C).
Prepare Filling: In a bowl, mix together the cream cheese, cheddar cheese, minced garlic, salt, and black pepper.
Stuff Jalapeños: Stuff each jalapeño half with the cheese mixture.
Prepare Chicken: Cut each chicken breast horizontally to create a thin fillet. Place two stuffed jalapeño halves onto each chicken fillet and fold the chicken around them.
Wrap with Bacon: Wrap each chicken bomb with 2 slices of bacon, securing with toothpicks if necessary.
Season: Season the outside with paprika for a hit of color and extra flavor.
Smoke: Place the chicken bombs in the smoker, and cook for about 1.5 to 2 hours, or until the chicken is cooked through and the bacon is crispy.
Brush with BBQ Sauce: In the last 15 minutes of cooking, brush each chicken bomb generously with BBQ sauce for a lovely glazed finish.
Rest and Serve: Remove from the smoker and let rest for a few minutes before serving.
Variations & Tips:
Cheesier Filling: Mix some mozzarella into the filling for a cheesier experience.
Heat Adjustment: If you’ve got folks who aren’t keen on the heat, substitute mini bell peppers for the jalapeños.
Flavor Profile: Swap smoked paprika for regular paprika to tweak the flavor profile.
Bolder Flavor: Add a dash of liquid smoke to your BBQ sauce for an even bolder flavor.
I’ll now generate images to go along with this recipe.

A series of images showing the preparation and serving of Smoked Jalapeño Popper Chicken Bombs. The first image shows halved and seeded jalapeños being stuffed with a mixture of cream cheese, cheddar cheese, and minced garlic. The second image captures chicken breasts being cut into thin fillets and stuffed with the filled jalapeños. The third image displays the chicken bombs being wrapped with bacon slices and seasoned with paprika. The fourth image shows the chicken bombs cooking in a smoker until the bacon is crispy and the chicken is cooked through. The final image presents the finished Smoked Jalapeño Popper Chicken Bombs, glazed with BBQ sauce, served on a rustic plate with a side of coleslaw and garnished with fresh herbs.