Place the chicken in a pot, cover with salted water, and bring to a simmer. Cook gently 15 to 18 minutes, until it reaches 165°F. Cool slightly, then shred with two forks.

Meanwhile, heat the oven to 375°F and grease a 9x13-inch baking dish. Cook the bacon until crisp, drain, and chop.

Seed and dice two of the jalapeños. Slice the third into thin rings for the top.

In a large bowl, stir the softened cream cheese, sour cream, garlic powder, onion powder, and salt until smooth. Fold in the shredded chicken, diced jalapeño, half of the bacon, and 1 cup of the cheddar.

Spread the mixture into the baking dish. Top with the remaining cheddar, bacon, and jalapeño rings.

Crush the pork rinds, toss them with the parmesan, and scatter evenly over the top.

Bake 20 to 25 minutes, until bubbling at the edges and golden on top. Rest 5 minutes before serving.