Pat the pounded chicken breasts dry with paper towels to help seasonings adhere better. In a small bowl, combine the garlic powder, smoked paprika, salt, and black pepper. Rub this seasoning mixture evenly over both sides of each chicken breast, making sure to coat them thoroughly. Set the seasoned chicken aside on a clean plate.

In a medium bowl, combine the softened cream cheese and mayonnaise, stirring until smooth and well blended. I like to use an electric mixer here to get it extra fluffy—it creates a lighter, more luxurious topping. Fold in the crumbled bacon, sliced green onions, and 3/4 cup of the shredded colby jack cheese until everything is evenly distributed. Set the mixture aside.

Line your air fryer basket with parchment paper or foil to prevent sticking and make cleanup easier. Arrange the seasoned chicken breasts from Step 1 in a single layer in the basket, making sure they don't overlap. Divide the creamy filling from Step 2 evenly among the chicken breasts, spreading it in an even layer on top of each one. Sprinkle the remaining 3/4 cup of colby jack cheese over the filling.

Set your air fryer to 350°F and cook for 35–45 minutes, depending on the thickness of your chicken breasts and the specific model of your air fryer. Check for doneness by inserting an instant-read thermometer into the thickest part of the chicken—it should read 160°F or higher. I find that the tops usually turn a beautiful golden brown around the 40-minute mark, so start checking around then. The cream cheese and cheese topping will be melted, bubbly, and slightly caramelized when done.