In a medium skillet, fry bacon until crisp; drain on paper towels.
Combine cornmeal, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast in beaten egg, then in cornmeal mixture. Shallow-fry in vegetable oil in a large skillet until coating is crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm.
Add jalapenos to the same skillet that was used to cook the bacon; season with salt and pepper, and cook until softened. Add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan. Bring to a boil.
Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese is melted.