In a small bowl, combine all of the rub ingredients. Set aside.

In a medium bowl, combine the cream cheese, 2 tablespoons of the rub, and the shredded cheddar. Mix until well combined.

Cut the tops off of the jalapeño and slice in in half lengthwise. Scoop out the seeds and set aside.

On a large cutting board, slice the chicken breasts open lenghtwise, without slicing all of the way through the breasts, like a book. Cover with saran wrap and using a meat mallet, pound the chicken so that it is an even ¼-inch thickness.

Place a half of a jalapeños slice on top of one half of the open chicken breast. Top it with ¼ of the cream cheese mixture, top it with the other half of the jalapeños, then close it like a book. Season both sides evenly with ¼ of the rub. Wrap the chicken breast with 2 slices of bacon, securing the ends with toothpicks. Repeat until all chicken breasts are assembled.

Heat the grill to medium heat, between 350℉ and 375℉.

Place the chicken on grill, cover and cook until the bacon fat has rendered and the chicken has cooked through, about 6 minutes per side. If the bacon begins to flame up, reduce the heat to medium-low and bring the chicken up to the front of the grill where there is less flame. Cover and continue to cook, checking every 2 to 3 minutes, turning until the chicken is cooked through and the bacon is done.

Reduce the heat to low. Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook on low so that the sauce coats the chicken nicely, another 3 to 4 minutes.

Remove from the heat and let rest for about 4 minutes. Remove the toothpicks from the chicken and enjoy!

When ready to grill, set the Searwood XL Weber Grill to 375℉ and preheat with the lid closed.

Place the chicken directly on the grill grates and close the lid, cook, flipping once or twice, until the bacon is crisp and golden and the chicken is cooked through, 8 to 10 Minutes.

Using a grill-safe brush, baste the chicken with the BBQ sauce on both sides and continue to cook, with the lid open, so that the sauce coats the chicken nicely, another 3 to 4 minutes, flipping once.