For the dipping sauce, stir together first 3 ingredients. Cover and refrigerate to blend flavors.
Cut the stems off jalapenos and, using an old-fashioned vegetable peeler, clean out each one, being sure to remove all seeds and pith. Set aside.
With a very sharp knife, chop up the chicken very finely and place in a mixing bowl. Add the jack cheese and stir to combine. Stir in salt and pepper to taste.
Stuff each hollowed pepper with the chicken/cheese mixture to the top of the pepper. Wrap each stuffed pepper with a strip of bacon and secure with a toothpick.
Place peppers upright on a pepper roasting rack and bake until the bacon is crispy and the stuffing reaches a temperature of 170, about 30 minutes. (If you don't have a pepper rack, be sure to wind part of the bacon strip over the opening of the pepper so all the cheese won't ooze while they are cooking.)
Pat excess bacon grease, if necessary, and serve with dipping sauce.