Buffalo Chicken Poppers

Preheat oven to 450 degrees Fahrenheit
Line a cookie sheet with foil, then place a cooling rack on top. This helps the bacon get crispy on all sides instead of sitting in grease.
Cut the chicken into 1-inch chunks and season generously with salt and pepper.
Heat avocado oil in a sauté pan over medium heat. Add the chicken to the pan and cook for 5-6 minutes, stirring occasionally, until it's fully cooked through with no pink remaining.
Transfer the cooked chicken to a food processor and pulse a few times until it's shredded into small pieces.
In a large mixing bowl, combine the shredded chicken with the mayo, hot sauce, and all the seasonings. Stir until everything is evenly coated.
Slice the jalapenos in half lengthwise, then use a small spoon to scrape out the seeds and veins. This gives you 16 jalapeno halves total.
Cut each strip of bacon in half, so you end up with 16 shorter strips.
Scoop the buffalo chicken mixture into each jalapeno half, filling them evenly.
Wrap a piece of bacon around each stuffed jalapeno, then place them on the cooling rack, seam-side down.
Bake at 450 degrees Fahrenheit for 25-30 minutes, until the bacon is crispy and cooked through.