Preheat your oven to 400°F. Lightly grease a 9×13-inch baking dish and set aside.

In a large skillet over medium-high heat, cook the diced bacon until crispy. Remove the bacon pieces and set aside, but keep the bacon fat in the skillet.

Add vegetable oil to the skillet with the bacon fat and heat.

Season the pounded chicken breasts with salt, pepper, garlic powder, and paprika on both sides.

Working in batches if needed, place chicken breasts in the hot skillet and cook for 2-3 minutes until the bottoms are golden brown. Flip the chicken, add butter to the skillet, and cook for another 2 minutes until browned and cooked through. Remove chicken from skillet.

Arrange the cooked chicken breasts in the prepared baking dish.

In a small bowl, combine softened cream cheese, garlic powder, onion powder, dried dill weed, and dried chives. Mix well until smooth. Adjust seasoning to taste.

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

Sprinkle half of the crispy bacon pieces over the cream cheese topping.

Top each chicken breast with shredded cheddar cheese.

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

Remove from oven and garnish with the remaining bacon, chopped parsley, and sliced green onions. Serve immediately.