Before placing the chicken on a baking sheet, flavor it first with a mixture of salt, pepper, onion powder, and garlic powder.
Let the chicken bake in the preheated oven for 30 minutes. The oven should be set to 370°F. Allow the chicken skin to turn golden and crispy before removing.
In the meantime, arrange the bacon strips on a baking paper. Make sure they are flat and not overlapping each other. Place in the same 370°F preheated oven for 10 minutes. Wait until the bacon crisps. Take out from the oven and pour the produced fat into a bowl. Chop the bacon into bits. Reserve.
After removing the chicken from the oven, let it stand to cool. Peel off the chicken skin and put aside. Shred the meat into medium bits. Set aside the chicken bone to add more flavor to the soup (optional).
Make the soup in a soup pot. Pour the bacon fat in to brown the onion. Once the onion smells good, gently pour the bone broth. Toss in the chicken bones and diced jalapenos. Leave for 15 minutes then remove all of the bones.
Mix in the cheddar cheese, cream cheese, butter, garlic powder, onion, chili pepper, and finally the shredded chicken. Add water if needed. Simmer for an additional 1-2 minutes. Stir occasionally. Once the cheese melts completely, turn off the heat. Top with chopped cilantro and chives.
Arrange the crispy chicken skin and bacon bits on the surface before serving. Enjoy!