Mix spices in a bowl and set aside. Prep chicken tenders by removing any attached tendon and gently flatten with a mallet. Sprinkle seasoning on both sides of the chicken.
Cut each tender in half to create two 2x3 inch pieces of chicken per tender (8 tenders should produce 16 pieces) and lay out on a piece of wax paper.
Mix the minced jalapeno into the cream cheese. Place approximately 1/2 teaspoon of cream cheese mixture on top of each chicken tender. Roll the chicken around the stuffing, sprinkle with a little of the spices again and wrap each piece with 1/2 slice of bacon.
Once all the chicken is rolled and wrapped, pan fry until bacon is crisp on all sides. Serve immediately or keep warm in the oven until ready to serve.
Notes
It is important to use protective gloves when handling fresh peppers to avoid absorbing the oils into the skin.
If using nitrite-free, naturally smoked bacon add a little more salt to the seasoning mix.