Preheat oven to 400°F. Lightly coat a 9×13-inch baking dish with cooking spray and set aside.

In a large skillet over medium-high heat, cook the diced bacon until crispy. Remove from skillet and set aside, keeping the bacon grease in the pan.

Add vegetable oil to the skillet with the bacon fat. Season the chicken breasts with salt, pepper, garlic powder, and paprika.

Cook chicken in the hot skillet for 2 to 3 minutes on one side, until golden. Flip, add the butter, and cook for another 2 minutes until browned.

Transfer the browned chicken to the prepared baking dish.

In a small bowl, mix together the cream cheese, garlic powder, onion powder, dill weed, and chives until well combined.

Spread about 2 tablespoons of the cream cheese mixture over each chicken breast.

Sprinkle half of the cooked bacon on top of the cream cheese layer.

Top each piece with shredded cheddar cheese.

Bake uncovered for 15 minutes, or until the chicken is fully cooked and the cheese is melted and slightly browned.

Remove from the oven and garnish with the remaining bacon, parsley, and green onions.

Serve warm.