• In a medium bowl, combine the cream cheese, garlic, onion powder, chili powder, salt, and pepper. Set aside. 
• Remove the stem of the jalapenos, cut them lengthwise, and remove the seeds. 
• Using a butter knife, add the cream cheese to each of the 12 jalapeno halves, as if you are putting butter on bread! Divide the cream cheese mixture up between all 12 halves. 
• Roll out a piece of chicken thigh so it is as flat as possible. Place a jalapeno popper on the chicken and roll it up. Use a toothpick to hold it secure. 
• Repeat the above step until all of the ingredients are used up. 
• In a small bowl, combine the ingredients for the oil mixture.  
• Brush the oil mixture on both sides of each piece of chicken. 

Oven Instructions

• Preheat oven to 400F
• Arrange the chicken on a baking sheet and bake for 20 minutes, flipping the chicken halfway through the cook time. 

Air Fryer Instructions

• Arrange the chicken in the air fryer basket in a single layer. Do multiple batches if they don't all fit. 
• Set the temperature to 380F and the timer to 12 minutes. Flip the chicken half way through the cook time. 
• Store leftovers in the fridge for up to 4 days.