Begin by cooking the bacon in a large skillet over medium-high heat until it reaches a deep golden-brown and crispy texture, about 8-10 minutes. While the bacon cooks, mince your garlic cloves, dice the jalapeños into 1/4-inch pieces (removing seeds for less heat if desired), slice the green onions, and shred the cheddar cheese. Once the bacon is done, remove it to a paper towel-lined plate to cool, then crumble it into bite-sized pieces. Leave about 2-3 tablespoons of the bacon grease in the pan—this adds incredible flavor to the fritters, so don't discard it completely.

In a large mixing bowl, combine the ground chicken, crumbled bacon from Step 1, cheddar cheese, parmesan, almond flour, cream cheese (which should be at room temperature to blend smoothly), the minced garlic, egg, salt, black pepper, and smoked paprika. Mix everything together gently but thoroughly until just combined—don't overmix, as this can make the fritters tough. I like to fold the mixture by hand using a spatula rather than stirring vigorously, which helps maintain a lighter texture. Once combined, fold in the diced jalapeños and green onions to ensure they're evenly distributed throughout.

Using slightly damp hands (this prevents sticking), scoop the mixture and form it into roughly 2-inch-wide patties, about 1 inch thick. You should get about 12-16 fritters depending on size. Working in batches so you don't overcrowd the pan, place the fritters into the same skillet with the reserved bacon grease over medium-high heat. Fry for 3-4 minutes on the first side until golden brown, then carefully flip and cook for another 3-4 minutes on the second side. I recommend using a meat thermometer to check doneness—they're ready when they reach an internal temperature of 165°F in the thickest part. Don't move them around too much while cooking; let them sit so they develop that beautiful golden crust.

Transfer the cooked fritters to a serving plate lined with paper towels to drain any excess grease. Let them rest for 2-3 minutes before serving—this helps them firm up slightly and stay moist inside. Serve warm with your choice of dipping sauce such as ranch, sriracha mayo, or a spicy aioli.