Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of oil.

Prepare the chicken. Pat the chicken breasts dry and place them on a cutting board. Using a sharp knife, cut a deep pocket in each breast by slicing horizontally, stopping about 1/2 inch from the other side. Do not cut all the way through.

Season the chicken. Sprinkle both sides and inside the pockets with 1/2 teaspoon salt and the black pepper. Set aside.

Make the filling. In a medium bowl, mix the softened cream cheese, cheddar, Monterey Jack, diced jalapeños, bacon, green onions, garlic, smoked paprika, onion powder, remaining 1/2 teaspoon salt, and mayonnaise or Greek yogurt. Add a little lime zest if using. Stir until smooth and evenly combined.

Stuff the chicken. Spoon the filling into each chicken pocket, dividing evenly. Press gently to spread the filling throughout the pocket. If needed, secure the openings with toothpicks.

Make the crunchy topping. In a small bowl, toss panko with melted butter or olive oil and a pinch of salt. For extra flavor, add a pinch more smoked paprika.

Assemble in the dish. Place the stuffed chicken breasts in the prepared baking dish. Spread any extra filling over the top of the chicken. Sprinkle the panko mixture evenly over each piece.

Bake. Cook for 22–28 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C) and the topping is golden. If the topping isn’t browned, broil for 1–2 minutes at the end, watching closely.

Rest and finish. Let the chicken rest for 5 minutes. Remove toothpicks if used. Squeeze a little fresh lime juice over the top and garnish with chopped cilantro or parsley.

Serve. Pair with a crisp side salad, roasted vegetables, or cilantro-lime rice. Spoon any melted cheesy goodness from the pan over the chicken.