Heat your smoker to 250°F (121°C) and add your choice of wood chips (hickory or applewood work beautifully) for smoky flavor.

In a medium bowl, mix together spicy Italian sausage, softened cream cheese, shredded cheddar, and chopped green onions until smooth and evenly combined.

Slice each jalapeño in half lengthwise and remove the seeds and membranes. Fill each half with the sausage-cheese mixture, then press the halves together to form whole stuffed jalapeños.

Lay out the thin-sliced chicken breasts. Season both sides with Cajun seasoning and black pepper. Place one stuffed jalapeño in the center of each chicken slice, roll it tightly, then wrap each roll with 3–4 strips of bacon. Use toothpicks to secure the bacon and chicken so nothing unravels.

Place the bacon-wrapped bombs directly on the smoker grates. Smoke for about 4 hours, flipping halfway through for even cooking. Use a thermometer to ensure the internal temperature reaches 165°F.

In the final 20–30 minutes of cooking, brush each chicken bomb with barbecue sauce. The sauce will caramelize slightly and add a sweet-smoky finish.

Remove from the smoker and rest for 5–10 minutes. Then serve while still warm—each bite offers smoky bacon, spicy jalapeño, cheesy filling, and juicy chicken.