Remove chorizo from casings and add meat to a 10-inch skillet over medium heat.

Cook, stirring until done, 8–10 minutes. | Cut tops off the jalapeño peppers, slice in half long-ways, and scrape out the seeds. Note: Don't touch your face or eyes while working with the peppers and their seeds. | Place a quarter of a date in the bottom of each half pepper. | Spoon about a teaspoon of chorizo on top of the date. | Cut the chicken tenders (or chicken breast) into strips the length of each pepper and lay on top of the chorizo. | Sprinkle the red pepper flakes on top of the chicken, wrap with a slice of bacon and secure in place with 2 toothpicks.

Repeat for each pepper half. | Place the poppers on a broiler pan and broil for 8–10 minutes, or until chicken is fully cooked. If you don't have a broiler, place the tray as close to your oven's heat source as possible. | Transfer to a plate and serve. | Enjoy!