Cup of Yum
1. Cut the green onion tops and red bell pepper into dice. Set aside.
2. 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)
3. 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.
4. 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.
5. 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.
6. Serve with remaining bacon, green onion and red bell pepper sprinkled on top.

For Oven/Baking

Cup of Yum
1. Preheat the oven to 400°F. Transfer the chicken to a lightly greased, rimmed baking pan. Baste each side with the BBQ sauce. Save some for basting as it bakes.
2. Bake uncovered for 22 to 25 minutes or until the chicken breasts reach an internal temperature of 165°F (turning after 10 minutes and basting once again with BBQ sauce).
3. Place a slice of cheese on each breast and top with half of the bacon. Close the oven and let the cheese melt, about 1 minute.
4. Transfer to a plate or cutting board and rest for 5 minutes before serving. Serve with remaining bacon, green onion and red bell pepper sprinkled on top.