Start by softening the cream cheese at room temperature until it's easy to mix. In a bowl, combine the softened cream cheese with minced jalapeños, sharp cheddar cheese, and crumbled beef bacon. Add garlic powder, onion powder, and salt to taste, stirring until fully combined. Chill the filling for about 30 minutes.

While the filling is chilling, pound the boneless, skinless chicken thighs to an even thickness of about ½ inch using a meat mallet. Season both sides with BBQ rub, smoked paprika, salt, and pepper.

Take a portion of the chilled filling and place it in the center of each chicken thigh. Fold the chicken over the filling, rolling it tightly. Wrap a strip of bacon around each bomb and secure with soaked toothpicks.

Preheat your smoker to 250°F (120°C). Place the bombs in the smoker and smoke for 1.5 to 2.5 hours until the internal temperature reaches 165°F (74°C).

For extra crispy bacon, increase the smoker's temperature in the last 15-20 minutes. Mix together BBQ sauce, honey or maple syrup, and apple cider vinegar, then brush this glaze onto the bombs during the final minutes.

Once smoked and glazed, remove the bombs and allow them to rest for 10 minutes. Carefully remove the toothpicks before serving and garnish with fresh chives.