Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15-inch rimmed baking sheet with foil.
Place a chicken breast on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining chicken breasts; set aside.
Stir together cheese, condensed soup, green onions, slivered almonds, sour cream, hot sauce and 1/2 teaspoon garlic powder in a large bowl until well combined.
Stir together paprika, remaining 1/2 teaspoon garlic powder, and black pepper in a small bowl.
Fill each chicken breast evenly with soup mixture. Fold chicken breasts closed and season tops evenly with paprika mixture. Wrap each chicken breast with 3 slices of bacon and place onto the prepared baking sheet.
Bake on a center oven rack in the preheated oven until chicken is nearly cooked through and an instant-read thermometer inserted into the thickest part reads 160 degrees F (71 degrees C), about 25 minutes.
Turn the oven to broil. Broil chicken breasts until bacon is browned and crisp, about 4 minutes. Top with additional green onions and serve immediately. Recipe developed by Jaelyn Luong
