Cut the green onion tops and red bell pepper into dice. Set aside.
Slice bacon into small 1/4" pieces. In a skillet over medium heat cook bacon until crispy. Set aside to drain on a paper towel. (See Note 2)
In a small bowl mix together the chili and garlic powders with the salt and pepper. Rub oil on chicken and press spices on both sides. Set aside.
Preheat grill to 350°F. Clean grill grates. Place chicken on grill, baste with BBQ sauce and cook for 4 minutes. Turn, baste with BBQ sauce and cook another 4 minutes and continue cooking until it reaches an internal temperature of 165°F depending on thickness of chicken. Brush again with BBQ sauce.
Place a slice of cheese on each breast and top with half of the bacon.
Close the grill and let the cheese melt, about 1 minute.
Serve with remaining bacon, green onion and red bell pepper sprinkled on top.
Video
Notes
Pound the chicken breasts to about 3/4" to get as even as possibly for even grilling. Or if really large, slice horizontally.
Save that bacon fat, it's liquid gold! I use it to fry potatoes and other foods to add that extra flavor punch. I store it in a resealable jar in the refrigerator after cooling.